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Broccoli & Cheese Soup with Crusty Bread

Snuggle up with this deliciously warming, healthy soup recipe. Perfect for those chilly winter nights!
Servings 4
Total Time 45 mins



  • 400 grams potatoes diced 1cm
  • 1 leek cut in half lengthways & thinly sliced
  • 2 cloves garlic minced
  • 2 broccoli head cut into florets, stalk diced
  • 1 drizzle oil
  • tsp salt
  • 1 tsp garlic powder
  • ½ tsp dried chives
  • ½ tsp dried oregano
  • 3 tsp vegetable stock powder
  • 6 cups water
  • 250 grams frozen peas

To Serve

  • 350 grams ciabatta loaf
  • 1/4 cup cheese grated
  • 1 handful spicy pepitas
  • 1 bunch mint leaves picked


  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Prep potatoes, leek and garlic. Dice broccoli stalks. Cut broccoli heads into small florets and set aside separately.
  • Heat oil in a large pot on medium-high heat. Add potatoes, leek, garlic, broccoli stalks and salt to pot and cook for about 6 minutes until leek is tender. Add garlic powder, chives, oregano and stock powder and cook for 1 minute, until fragrant. Add water to pot, bring to the boil and simmer for about 12 minutes, until veggies are nearly tender.
  • Add broccoli florets to pot and cook for about 6 minutes, until tender. Add peas and cook for 2 minutes. Remove soup from heat and leave to cool slightly before blending with a stick blender or food processor. Alternatively, mash with a potato masher. Season to taste with salt and pepper.
  • While soup is cooking, place bread on an oven tray and bake for about 5 minutes, until toasted. Slice. Grate cheese.
  • Serve soup topped with cheese, spicy pepitas and mint. Serve bread on the side.