Broccoli, dolcelatte and hazelnut soup
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Serves:     people
Notes from Anna
  • This deliciously warming soup is ready in just 30 minutes. Nothing could be easier or faster to rustle up at the end of the working day.
  • Serve with plenty of wholemeal or rye bread crostini, drizzled with a little olive oil and sprinkled with a little sea salt.


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  1. Peel and chop the onion. Peel and bash the garlic clove. Rinse the broccoli florets and set aside. Prepare the stock according to packet instructions.
  2. Warm the oil in a large pan. Add the onion and garlic and sauté for about 5 minutes. When they start to brown, add the broccoli florets and sauté for another couple of minutes.
  3. Pour over the stock and simmer for 10-12 minutes.
  4. Blitz in a liquidiser or with a hand-held stick blender. Return the soup to the pan.
  5. Crumble the cheese and add to the soup together with the ground hazelnuts. Simmer for 3-4 minutes until the cheese has melted.
  6. Sprinkle with a generous grinding of black pepper and serve immediately.

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