Broccoli and I have not been friends. When I was growing up broccoli was pretty much always on the dinner table, and I can honestly say I enjoyed it. But in my early 20′s I had two unfortunate experiences with broccoli at restaurants, after which I just couldn’t eat broccoli again. Those experiences both included finding little green slugs camouflaged amongst the green broccoli skewered on my fork. Thankfully I didn’t find half a green slug!
Anyway, after that I just couldn’t go near broccoli and it’s taken me a long time to get over my phobia. So, it might seem strange that I am now featuring a broccoli soup. There’s a reason for it though. One day, several months ago, my fiance was telling someone at work about Delicieux (as he often does, which I think is cute and I jokingly refer to him as my PR manager) and she asked if I could share a broccoli soup recipe.
When my fiance told me, I decided I was up for the challenge as it was about time I faced my fear of broccoli and enjoyed this healthy green vegetable again. Unfortunately it took me some time to find a broccoli soup recipe I and my fiance actually enjoyed. That’s not through lack of trying, as I have made several different broccoli soups over the months, but I can say this Roasted Apple and Broccoli Soup is the first time I have actually enjoyed broccoli in years.
I came across the recipe in Delicious magazine recently and thought that the combination of broccoli and roasted apple in a soup sounded interesting enough to try. I did have to tweak the recipe a little, to suit our tastes, and this was in the form of introducing a garlic whipped feta, and not only did I enjoy the soup, but my fiance did as well.
Nadine, this Broccoli Soup is for you. I hope you enjoy it!! Sorry it took me so long to find one.
So tell me, do you have any food phobias? Have you conquered them, and if so how?
- 2 tablespoons of chopped sage leaves
- 3 Granny Smith apples, cored
- ¼ cup of olive oil
- 5 thyme sprigs
- 400g broccoli, cut into small pieces
- 1.5 litres of vegetable stock
- WHIPPED GARLIC FETA
- 250g of Danish feta, crumbled
- 1 small clove of garlic, grated
- 2 tablespoons of olive oil
- Preheat the oven to 200 degrees Celsius (400 Fahrenheit) and line a baking tray with baking paper. Add the apples to the baking paper and drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Top with the thyme sprigs and 1 tablespoon of the sage leaves. Bake for 20 minutes or until the apples are tender. Set aside to cool.
- Heat remaining oil in a large saucepan over a medium high heat. Add the broccoli and 1 tablespoon of sage leaves. Cook, stirring, for 4 minutes.
- Chop the cooled apple and add to the pot and cook for 2 minutes before adding the stock and brining to the boil. Reduce the heat to low and simmer for 3 to 4 minutes until the broccoli is tender.
- Puree the soup in batches, or using an immersion blender, until smooth.
- To make the whipped garlic feta combine the feta and garlic in a food processor fitted with a steel blade and process until smooth. Add the olive oil and process until very smooth.
- Serve the soup with the whipped feta and crusty bread.