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Broccoli & Walnut Soup with Basil Foam


  • 15 ml olive oil
  • 100 g walnuts
  • 1 kg frozen or fresh broccoli florets
  • 2 peeled potatoes, sliced
  • 1.5 litres prepared chicken or vegetable stock
  • 1 2 cloves garlic, coarsely chopped
  • ground nutmeg and freshly-milled black pepper
  • 300 ml chilled low-fat evaporated milk
  • 125 ml chopped basil


Heat the oil in a large saucepan, add the nuts and fry lightly. Add the broccoli, potato slices and the stock. Bring to a boil, reduce heat and simmer for 20 minutes. Add the garlic and blend until smooth. Season to taste and keep warm.

Beat the milk until frothy. Fold in the basil. Pour soup into mugs or bowls and spoon some foam on top before serving.

Serves 6