Broccoli Soup with Macadamia and Caper Croutons
Enjoy a comforting broccoli soup topped with crunchy macadamia and caper croutons. A satisfying blend of creamy soup and crispy, flavorful croutons.
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Cooking tools:
- Immersion blender
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Wooden spoon
- Paper towel
- Mixing bowl
Ingredients
- 1 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity Taste, plus extra to drizzle
- 2 cloves garlic, crushed
- 1 small, brown onion, diced
- 1L vegetable stock
- 375ml water
- 700g broccoli (about 2 large heads), stalk finely diced, florets broken up
- 2 medium potatoes, diced
- 165ml milk
- Sea salt
- freshly cracked black pepper
- MACADAMIA AND CAPER CROUTONS
- 60ml Bertolli Organic Extra Virgin Olive Oil Fruity Taste
- 2 thick slices of day-old sourdough, crusts removed, bread cubed
- 80g macadamia nuts, roughly chopped
- 1 tbsp capers, drained and dried in paper towel
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