Archive of BBC Food Recipes

Broccoli and potato soup with creamy pistou

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook


  1. For the soup, heat the butter in a pan over a medium heat and gently fry the onion for 3-4 minutes, until softened.

  2. Add the potato and broccoli to the pan and stir. Add the chicken stock and bring the mixture to a simmer. Simmer for 8-10 minutes, or until the vegetables are tender, then stir in the cream.

  3. Blend the mixture with a stick blender until smooth.

  4. For the pistou, blend all the pistou ingredients in a food processor until smooth.

  5. Serve the soup in a bowl with the pistou and cream drizzled over the top. Garnish with the chopped parsley and chervil.


For the soup

  • 55g/2oz butter
  • ½ onion, peeled, chopped
  • ½ potato, peeled, sliced
  • ½ head broccoli, cut into small florets
  • 400ml/14fl oz chicken or vegetable stock
  • 2 tbsp double cream

For the pistou

  • 1 handful fresh basil leaves
  • 2 tbsp pine nuts, toasted
  • 4 tbsp extra virgin olive oil
  • salt and freshly ground black pepper

To serve

  • 1 tbsp double cream
  • 1 tbsp chopped fresh flatleaf parsley leaves
  • 1 tbsp chopped fresh chervil

Shopping List

Broccoli and potato soup with creamy pistou

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!