Pear and broccoli soup recipe
Seasonal Conference pears, melt-in-the-mouth blue cheese and tart cranberries combine to make a vibrant bowl of broccoli soup that tastes as good as it looks – perfect for warming up on a chilly autumn evening. What's more, it's takes just 30 minutes to make, or can be made ahead and frozen ready for whenever you need a comforting supper.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 345 calories / serving
Ingredients
- 2 tbsp olive oil, plus extra to serve
- 1 onion, finely chopped
- 2 heads of broccoli, cut into small florets
- 2 Conference pears, peeled, cored and roughly chopped
- 850ml hot vegetable stock
- 60g vegetarian blue cheese, crumbled
- 20g dried cranberries
- 20g walnuts, chopped
Each serving contains
- Energy
- 1445kJ 345.0kcal
- Fat
- 22g
- Saturates
- 6g
- Salt
- 1.6g
- Sugars
- 22g
of the Reference intake
Carbohydrate 25.3gProtein 13.0gFibre 10.3g
Method
- Heat the oil in a large saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 mins until soft. Add the broccoli, pears and vegetable stock. Season, then bring to the boil. Cover, reduce the heat to low and cook for 10-12 mins or until the broccoli is soft.
- Using a hand blender, blitz the soup until smooth. Divide between 4 bowls and top each with the blue cheese, cranberries, walnuts and a drizzle of oil to serve.
- See more Soup recipes
Freezing and defrosting guidelines
Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
