“Bowl of green goodness. It's low calorie, full of flavour and super quick to make. Who is trying?”
— Victoria


Serves 4


Step 1

Preheat the oven to 200°C/ 180°C fan. Put the tender stem broccoli on the tray lined with foil and drizzle with oil and generously season with salt. Roast for 15 minutes

Step 2

Finely chop the onion and garlic and roughly chop the potatoes. Cut the broccoli into small florets. In a large pot melt a knob of butter with vegetable oil. Fry the onion and garlic over a medium heat until soft. Add therest of the prepped vegetables along with the stock

Step 3

Bring to the boil, then reduce the heat to medium and cook covered for 10 minutes, or until the vegetables get soft. Take of the heat and blitz till smooth. Taste and add more salt if needed. Add the yoghurt and mix with a spoon to combine

Step 4

Divide the soup between plates and decorate each plate with crispy tender stem broccoli. Optionally serve with warm cheesy bread and a sprinkle of chilli flakes
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