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Pear and broccoli soup recipe

112 ratings

Seasonal Conference pears, melt-in-the-mouth blue cheese and tart cranberries combine to make a vibrant bowl of broccoli soup that tastes as good as it looks – perfect for warming up on a chilly autumn evening. What's more, it's takes just 30 minutes to make, or can be made ahead and frozen ready for whenever you need a comforting supper. See method

Serves 4
10 mins to prepare and 20 mins to cook
345 calories / serving
Vegetarian

Ingredients

2 tbsp olive oil, plus extra to serve
1 onion, finely chopped
2 heads of broccoli, cut into small florets
2 Conference pears, peeled, cored and roughly chopped
850ml hot vegetable stock
60g vegetarian blue cheese, crumbled
20g dried cranberries
20g walnuts, chopped

If you don't have any pears, try using apples

Each serving contains

Energy
1445kj
345kcal 17%
Fat
22g 32%
Saturates
6g 30%
Sugars
22g 24%
Salt
1.6g 27%

of the reference intake
Carbohydrate 25.3g Protein 13g Fibre 10.3g

Method

Heat the oil in a large saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 mins until soft. Add the broccoli, pears and vegetable stock. Season, then bring to the boil. Cover, reduce the heat to low and cook for 10-12 mins or until the broccoli is soft.
Using a hand blender, blitz the soup until smooth. Divide between 4 bowls and top each with the blue cheese, cranberries, walnuts and a drizzle of oil to serve.

Freezing and defrosting guidelines

Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Soup recipes