Name: Broccoli soup with cheddar-and-mustard baguette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: onions, chopped 2,garlic cloves, chopped 3,thyme sprigs 3,olive oil 2T,broccoli 450g,chicken stock 2cups,baby spinach leaves 100g,baguette 1,Dijon mustard, for serving ,Cheddar, grated, for serving ,pea shoots for garnishing

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Broccoli soup with olive oil rye flatbreads

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 25 minutes

Ingredients

3 cups vegetable stock
600 g Tenderstem broccoli, chopped
1 potato, peeled and cubed
Sea salt and freshly ground black pepper to taste
Low-fat plain yoghurt for serving
2 shallots, finely sliced, for garnishing
Pink peppercorns for sprinkling

For the olive oil rye flatbreads:

180 g rye flour
1/3 cup olive oil
Sea salt a pinch, plus extra for sprinkling

Method

In a large saucepan, bring the vegetable stock to a gentle simmer, then add the broccoli and potato and boil gently for 5 to 10 minutes, or until tender.

Remove from the heat and blend until smooth. Season to taste and serve hot, topped with a dollop of yoghurt and a sprinkling of shallots and pink peppercorns, with olive oil rye flatbreads on the side.

To make the olive oil rye flatbreads, preheat the oven to 200°C. In a large mixing bowl, combine the rye flour with the olive oil, sea salt and 1/2 cup lukewarm water. Gently create a dough and knead until silky.
Cut into 8 portions and roll out into rough oval shapes on a floured surface. Sprinkle with a little more salt, transfer to a greased baking tray and bake for 5 to 10 minutes, or until crisp.

This is a test recipe

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