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Roasted spiced broccoli soup  recipe

Roasted spiced broccoli soup recipe

2 ratings

Roasting broccoli gives it a wonderful nutty flavour in this easy plant-based soup recipe. It's topped with peanuts for added crunch and a pinch of chilli flakes for extra warmth. See method

  • Serves 4 (makes 1.5L)
  • 15 mins to prepare and 25 mins to cook
  • 189 calories / serving

Ingredients

  • 1 medium broccoli (about 400g), florets and stalks roughly chopped
  • 1 tbsp vegetable oil
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • pinch ground cayenne pepper
  • 1 large onion, roughly chopped
  • 2 celery sticks, roughly chopped
  • ½ x 30g pack fresh parsley, stalks finely chopped and leaves picked
  • 1 large baking potato (about 200g), peeled and cut into 2cm chunks
  • ½ vegetable stock pot, dissolved in 800ml boiling water
  • 200ml Alpro Almond No Sugars drink
  • ½ lemon, juiced
  • 100g baby leaf spinach
  • 2 tbsp dry roasted peanuts, roughly chopped

Perfect with:

Alpro Almond No Sugars drinkA lightly nutty, creamy taste that’s great at breakfast and in sweet and savoury cooking Alpro Almond No Sugars drink
A lightly nutty, creamy taste that’s great at breakfast and in sweet and savoury cooking
Shop ingredients
If you don't have broccoli, try using cauliflower

Each serving contains

  • Energy

    790kj
    189kcal
    9%
  • Fat

    9g 13%
  • Saturates

    1g 7%
  • Sugars

    8g 9%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 19.5g Protein 9.4g Fibre 7.8g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. On a large baking tray toss the broccoli, ½ tbsp oil and ground spices together until well combined. Roast in the oven for 20 mins until the broccoli is lightly charred and starting to soften.

  2. Meanwhile, heat the remaining ½ tbsp oil in a large saucepan over a medium heat, add the onion, celery, parsley stalks and potato, cover and cook for 5 mins, stirring occasionally, until the onion has started to soften. Increase the heat to high, add the stock, re-cover and boil for 10 mins until the potato is soft. Add the roasted broccoli, almond milk, lemon juice and spinach to the pan, bring to the boil and simmer for 2 mins until the spinach has wilted then blend with a stick blender until smooth.   

  3. Divide the soup between 4 bowls and serve topped with the peanuts, the parsley leaves and a pinch of chilli flakes. This soup freezes well and will keep in the fridge for up to 3 days.

Freezing and defrosting disclaimer

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

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