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Anna Lewandowska

Creamy broccoli soup with pumpkin seeds

Broccoli cooked al dente in stock with onion, blended with garlic, fresh ginger and olive oil, served with dry-toasted sourdough croutons, pumpkin seeds and ricotta.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 serving
Course: Soup
Cuisine: Polish
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 slice wholemeal rye sourdough bread
  • 1 tablespoon pumpkin seeds
  • 1/2 broccoli
  • 1/4 onion
  • 1 cup stock
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 tablespoon ricotta cheese
  • 2 slices fresh ginger

Method
 

  1. Cut the bread into cubes and toast it in a dry pan together with the pumpkin seeds, until both smell nutty.
  2. Divide the broccoli into florets and cook them al dente in the stock with the onion, about 5 to 7 minutes.
  3. Add the garlic, the thinly sliced ginger and the olive oil off the boil.
  4. Blend until completely smooth, holding a little stock back to judge the thickness.
  5. Serve topped with the croutons, pumpkin seeds and a dollop of ricotta.

Notes

Ingredient quantities are taken from the recipe box as published. Calories are an estimate from the listed quantities.