This is a really filling soup that we served with simple cheese toasts for dunking. Omit the bacon for a vegetarian version. For an ultra cheat version, blend boiled and drained potatoes through a packet or two of heated fresh broccoli soup. This soup is also great served with our quick GF cheese scones – see cook’s notes for recipe.
Broccoli, potato and bacon soup with cheese toasts
- 4 rashers bacon, chopped finely
- 1 brown onion, sliced
- 4 small potatoes, peeled, chopped
- 5 cup vegetable stock – check stock is GF
- 1 head of broccoli, roughly chopped
- 1-2 pieces of sliced GF bread per person
- 1 cup Grated tasty cheese
- Sour cream (optional)
- Crispy bacon bits (cook 1-2 extra bacon rashers)
- In a medium fry pan, fry off the bacon, then add the onion and fry until tender. Tip the onion and bacon (reserving some bacon pieces for garnish) into a large saucepan, add potatoes, and stock, turn up the heat and boil. Boil for 15 minutes.
- Once the potatoes are tender reduce the heat to medium. Add broccoli and simmer, covered, for 2 minutes
- Meanwhile toast your toast bread then top with grated cheese and pop under a heated grill, grill until bubbling.
- Using a stick blender, purée ingredients until smooth. (or pour mixture into a nuti bullet type blender and blend in batches). Season to taste.
- To serve, ladle into bowls. Top with crispy bacon bits and serve with cheese toasts.
To make this soup a more vibrant green add 1-2 cups of frozen peas to the pot when you add the broccoli.
This soup is delicious topped with sour cream, slivered almonds, fresh parsley or walnuts.
To make quick GF cheese scones (you can make these in the time it takes to make the soup!)
1 ½ cup gluten free self-raising flour
50 grams butter
½ teaspoon salt
½ cup milk
1 cup grated cheese
Preheat oven to 220 C. Sift flour and salt in a bowl, rub in butter until mixture resembles breadcrumbs. Stir through 1/2 cup of cheese.
Make a well in the centre and add milk, mixing quickly with a knife to form a soft dough.
Tip dough onto a lightly floured board and roll into a rectangle. Cut into shapes and sprinkle with remaining cheese. Place on a baking tray and cook for 12-15 minutes until golden.