This is a flavoursome take on brocolli soup. The smoky macadamia crumb and cheesy toast lift it into another dimension.

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Sweet Stem Broccoli Soup with Smoked Macadamia Crumb Recipe
Yields6 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
 2 bags sweet stem broccoli
 ½ onion, chopped into quarters
 1 celery stalk, chopped into thirds
 2 tbsp extra virgin olive oil
 1 tsp butter
 1 large potato, peeled and cubed
 1 l chicken stock
 1 ½ cups trim milk
 ½ cup tasty cheese
For the smoked macadamia crumb:
 1 cup natural macadamia nuts, roughly chopped
 2 tsp smoked paprika
 2 tsp manuka and wildflower honey
 ½ tsp salt
Serve with:
 6 slices Pumpkin seed & chia toast
 1 cup tasty cheese
1

Heat the oven to 190C and line a flat baking tray.

2

Lay the sweet stem broccoli, onion and celery out on the baking tray, drizzle with olive oil, a few dollops of butter and sprinkle with lashings of salt and pepper. Roast for 15 minutes until tender and golden.

3

Bring chicken stock and milk to boil in a heavy based saucepan. Add the potato and cook until tender.

4

Add the roasted sweet stem broccoli, onion, celery and cheese to the pot. Blitz with a hand blender until smooth.

5

In a fry pan over a high heat, toast the macadamia nuts and smoked paprika until fragrant and golden. Add the salt and honey and fry until caramelised. Pour out onto baking paper and let cool.

6

Line a flat baking tray and place the slices of bread side by side. Sprinkle with cheese and pop in the oven on high to grill for 5 minutes until golden and crispy!

7

Serve the soup with a sprinkling of macadamia crumb and a side of cheesy hot bread.

Ingredients

 2 bags sweet stem broccoli
 ½ onion, chopped into quarters
 1 celery stalk, chopped into thirds
 2 tbsp extra virgin olive oil
 1 tsp butter
 1 large potato, peeled and cubed
 1 l chicken stock
 1 ½ cups trim milk
 ½ cup tasty cheese
For the smoked macadamia crumb:
 1 cup natural macadamia nuts, roughly chopped
 2 tsp smoked paprika
 2 tsp manuka and wildflower honey
 ½ tsp salt
Serve with:
 6 slices Pumpkin seed & chia toast
 1 cup tasty cheese

Directions

1

Heat the oven to 190C and line a flat baking tray.

2

Lay the sweet stem broccoli, onion and celery out on the baking tray, drizzle with olive oil, a few dollops of butter and sprinkle with lashings of salt and pepper. Roast for 15 minutes until tender and golden.

3

Bring chicken stock and milk to boil in a heavy based saucepan. Add the potato and cook until tender.

4

Add the roasted sweet stem broccoli, onion, celery and cheese to the pot. Blitz with a hand blender until smooth.

5

In a fry pan over a high heat, toast the macadamia nuts and smoked paprika until fragrant and golden. Add the salt and honey and fry until caramelised. Pour out onto baking paper and let cool.

6

Line a flat baking tray and place the slices of bread side by side. Sprinkle with cheese and pop in the oven on high to grill for 5 minutes until golden and crispy!

7

Serve the soup with a sprinkling of macadamia crumb and a side of cheesy hot bread.

Sweet Stem Broccoli Soup with Smoked Macadamia Crumb