Quick, easy, healthy, budget-friendly and delicious, the list is endless for why you should give this Greek broccoli soup a try!

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
180 g broccoli
2 tbsp olive oil
2 tbsp dried origanum
2 cups chicken stock
100 g feta
1 lemon, zest and juice

METHOD
1. Fry the broccoli with oil and origanum until golden. Add the chicken stock and 80 g feta. Boil for 10 minutes.
2. Blend until smooth, then whisk in the lemon juice.
3. Serve with remaining feta.

Recipe & styling: Chiara Turilli
Photography: Kendall-Leigh Nash // HMimages.co.za

There’s so much you can do with this super green veg. Why not try something new like these broccoli nuggets with cashews and garlic?

The post Greek broccoli soup for when you need a quick healthy option appeared first on MyKitchen.

Make a delicious hearty meal with this broccoli-cheddar soup! It’s packed with vitamin C and antioxidants, plus it will warm you up big time this meat-free Monday.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
3 tbsp olive oil
70 g butter
2 onions, peeled and chopped
2 garlic cloves, peeled
5 sprigs thyme, chopped
½ tsp chopped sage
1 tsp mustard powder
3 cups vegetable stock
2 broccoli heads, broken into florets
70 g mature cheddar, grated
Salt and pepper
150 g stale bread of any kind, torn into pieces
1 tbsp Moroccan spice
1 tsp sesame seeds

METHOD
1. Heat oil and 1 tbsp butter in a pot and fry the onions until soft and slightly brown. Crush the garlic and add the herbs and mustard. Cook for 3 minutes.
2. Add the stock to the pot and bring to the boil, then add the broccoli and cook until it is tender.
3. Use a food processor or hand blender to blend the mixture until smooth. Stir through the cheese and season.
4. To make the croutons, melt the remaining butter in a pan. Toss the bread in the hot butter until golden brown. Add the Moroccan spice and sesame seeds and season.
5. Serve the soup topped with the croutons.

The post Broccoli and Cheddar soup with spicy croutons appeared first on MyKitchen.

Make your name in the make-ahead-game with this simple and tasty recipe. Whip up a huge batch and freeze it, so that it’s ready to go when you don’t feel like making dinner. And this broccoli and cheddar soup also makes for an amazing starter for when you have people over for lunch or dinner.

SERVES 4 // COOKING TIME 30 mins

INGREDIENTS
2 tbsp olive oil
1 onion, peeled and chopped
30g butter
¼ cup flour
2 cups milk
1 cup vegetable stock
2 broccoli, broken into florets
1 cup grated cheddar, plus shavings to garnish
½ tsp nutmeg
1 cup cream
Salt and black pepper
Micro basil, to garnish

METHOD
1. Heat the oil over medium heat and fry the onion until translucent. Add the butter and wait for it to melt. Add the flour and cook, stirring, for 2 minutes.
2. Remove from the heat and slowly add the milk and stock, whisking continuously. Return to the heat and bring to a simmer, stirring continuously.
3. Once the flour taste has cooked out, about 3 minutes, add the broccoli and simmer for 2 minutes. Add the cheese and nutmeg. Wait for the cheese to melt, then add the cream.
4. Blend the soup until smooth. Season and garnish with shavings of cheddar and micro basil.

The post Broccoli and cheddar soup appeared first on MyKitchen.