Broccoli is probably one of the best-loved vegetables in the whole world. It is pretty hard to ﬁnd a health advocate who doesn’t sing the praises of this humble brassica. From a chef’s point of view, broccoli is very versatile and can be used in so many different ways, including one of my all-time faves, this roasted broccoli soup.
🍴Serves 4 🍴Prep time: 10mins 🍴Cook time: 45mins
- 2 heads of broccoli (about 600 g), broken into small ﬂorets, stalks chopped
- 120 g rindless bacon rashers, diced
- 2 tablespoons melted coconut oil or good-quality animal fat
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 teaspoon chopped thyme leaves pinch of cayenne pepper
- 1.4 litres Chicken or Beef Bone Broth (stock)
- 1 teaspoon lemon juice
- sea salt and freshly ground black pepper
- ﬂat-leaf parsley sprigs, to serve
- lemon wedges, to serve
Preheat the oven to 180°C (160°C fan-forced).
Line a baking tray with baking paper.
Place the broccoli and bacon on the prepared tray and drizzle over 1 tablespoon of coconut oil or fat. Roast for 20 minutes, or until the broccoli is lightly golden and almost tender.
Meanwhile, heat the remaining oil or fat in a large saucepan over medium heat. Add the onion and sauté for 3 minutes, or until softened. Stir in the garlic and thyme and cook for 10 seconds, or until fragrant.
Add the roasted broccoli, cayenne pepper and broth to the pan and stir to combine. Bring to the boil, then reduce the heat to low, cover with the lid and simmer for 25 minutes, or until the broccoli is tender. Stir in the lemon juice and season with salt and pepper to taste.
Ladle the roasted broccoli soup into warm bowls, scatter over the parsley sprigs and serve with lemon wedges on the side.