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Broccoli and Thyme Soup with Elderflower Cream

She's rare, she's unexpected and she's elegant - she's a deliciously light take on a classic Broccoli soup recipe. But with a fruity twist that's an absolute game changer.

Prep:

5

minutes

Cook:

40

minutes

TOtal:

45

minutes

Ingredients

  • 1 small red onion, finely chopped
  • 1 head of broccoli, cut into florets
  • 1 fat garlic clove, finely chopped
  • 5-6 sprigs fresh thyme
  • 1 tsp dried oregano
  • 1 tbsp nutritional yeast
  • 1 tsp celery salt
  • 1/2 tsp ground nutmeg
  • 20ml white wine
  • 1 tbsp apple-cider vinegar
  • 3 handfuls of fresh spinach
  • 1 tsp salted butter
  • 2 tbsp vegetable stock powder, mixed into 600ml boiling water
  • 2 tbsp crème fraîche (I love to use Oatly's version)
  • 2 tbsp elderflower cordial
  • 4 tbsp water
  • Additional: cashews, pumpkin seeds, feta cheese, warmed chunks of bread for dipping

Instructions

  1. In a large saucepan, sauté the salted butter with the chopped red onion and garlic for 5-10 minutes, until the often has slightly softened. Add in the broccoli florets and cook for a further 5 minutes.
  2. Add in the sprigs of fresh thyme, dried oregano, ground nutmeg and celery salt to the saucepan and give it all a good stir, and then add the white wine and apple cider vinegar and simmer over a medium heat for a couple of minutes. Then add a sprinkling of salt and pepper, along with the stock and cook on a low heat for 15 minutes, stirring occasionally.
  3. Add in the fresh spinach and stir until the leaves have wilted, and then blend together until the soup is completely smooth and slightly thick. (If it needs thickening, then add 1-2 tablespoons of flour or cornflour and whisk to blend everything together.) Keep warm on a low heat.
  4. In a small bowl, whisk together the crème fraîche, elderflower cordial and water until it forms a light dressing perfect for drizzling over.
  5. Ladle the soup into bowls and serve with a fresh drizzle of the elderflower cream. I love to then add a sprinkling of cashew nuts and mixed seeds, and a small chunk of crumbled feta cheese, but you can save the soup however you like. Enjoy!