Cream of broccoli soup with roasted garlic crostini

  • Preparation Time15 mins
  • Cooking Time8 mins
  • Serves4
  • DifficultyEasy
1 French baguette, cut crossways into 1cm thick slices
2 tsp olive oil
80g chopped onion
50g chopped celery
2 cloves garlic, crushed
1 carrot, peeled and chopped
315g steamed broccoli
700ml reduced-sodium vegetable or chicken broth
1 (340ml) tin evaporated milk
Salt and freshly ground black pepper
45g roasted garlic cloves
1) Preheat oven to 200°C / gas mark 6.

2) Arrange bread slices on a baking sheet. Bake for six mins, until toasted.

3) Meanwhile, in a large stock pot, heat olive oil over medium heat. Add onion, celery, garlic, carrot, and broccoli. Pour broth over vegetables and increase the heat to high. Bring to a boil, reduce heat to medium and simmer 5 mins. Using an immersion blender, puree until smooth or you can use a blender. Add milk and simmer one minute to heat through. Puree again. Season, to taste, with salt and pepper. Using a fork, mash garlic cloves with a pinch each of salt and black pepper, making a thick paste. Spread mixture on toasted bread and serve with soup.

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