Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Onion - chopped (medium)

  2. 1 tablespoon 15ml Oil

  3. 1 lb 454g / 16oz Broccoli - chopped

  4. 2 Oranges - juiced

  5. 2 1/2 cups 592ml Chicken stock

  6. 1 1/4 cups 296ml Yogurt

  7. 1 tablespoon 15ml Cornstarch

  8. 2 tablespoons 30ml Water Salt and pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Reserve some small pieces of broccoli for garnish, together with a little grated orange rind. Heat the oil and cook the onion until it has just softened but not browned. Add the broccoli and stir round. Cook, covered, for a few minutes and then add the orange juice and stock. Bring to the boil, cover and simmer for about 20 minutes, until the broccoli is soft. Puree the soup in a blender. Mix the cornstarch and a ater to a smooth paste and stir into the soup with salt and pepper to taste. Return the soup to the heat and cook for a further five minutes. Serve, garnished with the reserved broccoli and the orange rind. Use frozen broccoli if fresh is not available. Serve cold if preferred.


Send feedback