Easy Peasy Broccoli Soup

The weather in Poland is so cold right now. My Vancouver raised immune system can’t handle these temperatures.  And just to my luck–i’ve come down with a bad cold on the first week of second year. From pathomorphology to physiology to medical law–there is no time to be sick!


I needed to make a soup today that was energy-less. Or in other words required minimal ingredients, labor, and time.


Gordon Ramsays Broccoli Soup fit all the requirements.

1 large or two medium broccoli clusters (as fresh as possible)
Salt (3 tsp.)
Ground Black Pepper (4-5 turns on the grind wheel)
Olive Oil
Goat Cheese (2 slices per bowl)
Walnuts (about 5 per bowl)


1.Bring water to a boil in a large stock pot. Add a large pinch of salt (1 – 1 1/2 Tbsp.). Add broccoli and boil rapidly.


2. You will want to slice your goat cheese at this point if you’re making the fancy version. Cut two slices of goat cheese per bowl being served.

3. Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the stock pan from the stove burner. DO NOT POUR THE WATER OUT! Pour enough of the water left over from cooking the broccoli to fill the blender half way. Add a pinch (or more) of salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds.

4. If you are making the fancy version, add five walnuts to the bottom of a shallow bowl and then place pieces of goat cheese on top of them.

5. Pour soup into shallow bowl. Drizzle lightly with olive oil and serve at once.


Thanks Gordon.

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