Broccoli, Bacon and Pine Nut Soup

15 minutes + 25 minutes 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 and freshly ground black pepper
  • ½ cup Homebrand cream
  • ¼ cup Parmesan, finely grated
  • ¼ cup pine nuts, toasted
  • 60g sour cream
  • 2 Tbsp parsley, chopped
  • 1 baguette sliced into 8 pieces, grilled
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How to Make Chicken Stock


Heat oil in a large saucepan over medium heat. Add bacon, onion and garlic and cook for 4-5 minutes or until brown.

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.

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

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

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Bronwyn Byrne, courtesy of Food Mag.

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