Broccoli, Bacon and Pine Nut Soup

clock 15 minutes + 25 minutes bowl Serves 4


  • 1 Tbsp olive oil
  • 2 rashers Signature Range streaky bacon, chopped
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 2 broccoli, trimmed and cut into florets
  • 4 cups Oxo chicken stock
  • salt
  • freshly ground black pepper
  • 1/2 cup Homebrand cream
  • 1/4 cup Parmesan, finely grated
  • 1/4 cup pine nuts, toasted
  • 60 g sour cream
  • 2 Tbsp parsley, chopped
  • 1 baguette sliced into 8 pieces, grilled
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  • 1. Heat oil in a large saucepan over medium heat. Add bacon, onion and garlic and cook for 4-5 minutes or until brown.

  • 2. Add broccoli and stock to the saucepan. Cover and bring to the boil. Simmer for 15-20 minutes or until broccoli is tender. Season to taste with salt and pepper.

  • 3. Purée the mixture in a food processor until smooth. Stir in cream and parmesan.

  • 4. Ladle soup in bowls and sprinkle over pine nuts. Garnish soup with a dollop of sour cream and parsley. Serve with sliced baguette.

By Bronwyn Byrne, Courtesy of Food Magazine

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