Lunches

August 5, 2021

Broccoli and Thyme Soup with Elderflower Cream

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So...I understand that the name of this recipe might throw you off track. Broccoli soup. With an elderflower cream - what? You'd normally think of pairing Broccoli and Stilton in a soup together, but that's old news and I personally think it's time to start mixing things up slightly, and this is a brilliant (and bold) place to start. It's one of those recipes that you think really would not work, but is absolutely does, and it's a lot more subtle than you may think. The elderflower cream isn't too fragrant, yet the hint of thyme in the soup fuses with the flavour beautifully. It is really lovely, and it is always such a pleasure to see how quickly the bowl disappears in front of your eyes.

Broccoli Soup with swirls of elderflower cream, with fresh thyme, cashews and mixed seeds

Give it Thyme

Because there is a gentle combination of flavours included in the soup, it is really important that you really draw out as much of the flavour of the ingredients included before you blend it all up and serve. This means allowing everything to have it's necessary cooking time, and cooking it on a gentle heat so nothing burns or ends up charred. The fresh thyme needs to infuse the stock powder, whilst the apple-cider vinegar needs to seep it's way into the broccoli florets. Trust me, being patient and kind with the soup really will make a huge difference.

Broccoli soup in saucepan with slices of olive bread and green tea towel

I also can't stress the importance of choosing the right toppings enough. This is already a sophisticated (but simple!) recipe and anything else that's too seasoned or spiced will ruin it. I always choose to just sprinkle a few mixed seeds and cashew nuts over the top, as they add a beautiful crunch and earthy taste to the soup without over-powering it. If you really need cheese as well, then I love a crumbling of feta, but anything stronger will be too much of a contrast. I definitely don't want to stop you trying new things, but with this particular recipe, it's worth being a bit restrictive...

Broccoli soup with heathy cream and mixed seeds and nuts

‍

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

min

cook:

40

min

total:

45

min

Print It

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!

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Hey, I'm Josie!

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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!
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