Broccoli, Lemon & Chilli Soup | Abel & Cole
Broccoli, Lemon & Chilli Soup
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Prep: 10 mins
Cook: 15-20 mins
A zesty green soup to spice up a chilly winter evening, with fiery chilli flakes and bright, juicy lemon both bringing out the delicate flavour of our organic broccoli.
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185 kcal
(per portion)
Ingredients you'll need
  • 1 leek
  • 2 garlic cloves
  • A head of broccoli
  • A pinch of dried chilli flakes
  • 1 vegetable stock cube
  • 1 lemon
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 800ml boiling water
Step by step this way
  • 1.

    Trim the very ends off the leek and halve it. Rinse out any grit and finely chop it. Warm a large pan over a medium heat for 1 min. Add 1 tbsp olive oil and the leek. Season with salt and pepper. Cover with a lid (or use a baking tray if you don’t have a lid). Gently cook over a medium-low heat for 5 mins till the leek has softened. Stir now and then.

  • 2.

    While the leek fries, peel and crush the garlic. Break the broccoli into small florets. Roughly chop the stem, discarding the dry end. Stir the garlic into the leek with a pinch of chilli flakes (use as little or as much as you like, but remember that they’re spicy). Add the broccoli.

  • 3.

    Crumble in the stock cube. Pour in 800ml boiling water. Turn the heat up and bring to the boil. Simmer for 10-12 mins, without the lid on, till the broccoli is soft. Ladle into a blender and blitz, or use a handheld blender to blitz it in the pan.

  • 4.

    Zest the lemon. Squeeze the juice into the soup and taste it. Add more salt and pepper if you think it needs it. Ladle into a bowl and garnish with the lemon zest to serve.

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