BROCCOLI SEASON UK RECIPES

Name: Broccoli soup
Prep time: 30 min
Cook time: 30 min
Yield: Serves 2
Ingredients: 1 tbsp olive oil; 1 garlic clove, chopped; 250ml/8¾fl oz chicken or vegetable stock (more if necessary); 200g/7oz broccoli florets and stems, chopped; salt and freshly ground black pepper; drizzle cream, to serve

BROCCOLI SOUP RECIPE - BBC FOOD

Broccoli soup recipe - BBC Food image

This simple broccoli soup recipe is on the table in under 30 minutes. Serve with plenty of buttered toast.

Provided by Nick Nairn

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 2

Number Of Ingredients 6

Ingredients

1 tbsp olive oil
1 garlic clove, chopped
250ml/8¾fl oz chicken or vegetable stock (more if necessary)
200g/7oz broccoli florets and stems, chopped
salt and freshly ground black pepper
drizzle cream, to serve

Steps:

Heat the oil in a saucepan and fry the garlic for 1-2 minutes.
Pour the chicken or vegetable stock into the pan and add the broccoli florets.
Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.
Season with salt and pepper, then transfer to a liquidizer. Blend until smooth.
Ladle the soup into serving bowls and drizzle with cream to serve.

QUICK BROCCOLI PASTA RECIPE - BBC FOOD

Quick broccoli pasta recipe - BBC Food image

Make broccoli the star of the show with this creamy broccoli pasta. This recipe is a doddle to prepare and will get you on your way to five a day.

Provided by Lisa Faulkner

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 2

Number Of Ingredients 9

Ingredients

150g/5½oz rigatoni or penne pasta
3 spring onions
1 garlic clove
125g/4½oz cherry tomatoes
150g/5½oz broccoli
1 tbsp vegetable oil
pinch chilli flakes, or to taste
75g/2¾oz cream cheese
salt and pepper

Steps:

Bring a large pan of salted water to the boil, add the pasta and cook for 12 minutes.
Meanwhile slice the spring onions, peel and finely grate the garlic, halve the tomatoes and thinly slice the broccoli florets and stalks.
Heat the oil in a large, deep frying pan. Add the spring onions and fry for 1 minute until soft. Add the garlic and chilli flakes and fry for 1 minute. Add the tomatoes, fry for a couple of minutes until they start to break down then add the broccoli. Fry for 2 minutes then add a ladle or small mug of the pasta water, give everything a stir and cover with a lid. Cook for 3-4 minutes until the broccoli is done, then remove the lid.
Drain the pasta, add to the pan with the broccoli and stir to combine. Season with salt and pepper. Stir through the cream cheese and finish with plenty more black pepper.

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BROCCOLI BACON SALAD RECIPE | JAMIE OLIVER SALAD RECIPE

One of the cowgirls I met on my travels said she struggled for ideas at mealtimes because the men weren’t overly keen on eating veg. However, she did say one of the things they would eat was broccoli salad. Every diner and restaurant in Cody seemed to have one on the menu, so I created this version, which is absolutely delicious and hits all the right spots. When I cooked it for a group of ranchers there was none left by the end of the night. Success!
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 195 calories per serving

1. Use a small knife to remove the broccoli florets and cut them up into smaller ones. Basically, this is your opportunity to make the broccoli really delicate and more salady-looking, so spend a bit of time doing this. You’ll be left with the stalk, so discard the thick dry base, then cut the remaining stalk in half lengthways and finely slice.
2. Blanch your broccoli florets and sliced stalks really quickly in boiling salted water for 60 seconds, just long enough to soften the broccoli but still leave it with a bit of a bite. Drain it in a colander, then spread it around a clean tea towel to steam dry (this is important because it will help the dressing cling to the broccoli). Once completely dry, transfer to a serving dish.
3. Finely slice the bacon and fry on a medium heat with a small splash of olive oil until crisp and golden, then spoon most of the bacon bits over your broccoli.
4. Any leftover fat in the pan can be used in your salad dressing. Pour it into a mixing bowl, then peel and finely grate in the garlic. Add all the other dressing ingredients, season with sea salt and black pepper, and whisk.
5. Halve, deseed and finely slice the tomatoes and chop the chives, reserving the flowers. Add to your broccoli and bacon bits. Dress it all really well, and check the seasoning. If it needs pimping up, add a splash more vinegar. If you’ve got any chive flowers, sprinkle those over the top and serve straight away. It’s beautiful on its own or served next to any grilled or roasted meat or fish.

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CLASSIC BROCCOLI AND STILTON SOUP - DELICIOUS. MAGAZINE

Broccoli and stilton is a classic flavour combination, and this verdant green homemade version of the traditional soup can be made as creamy or as cheesy as you like. Or, warm up wintry days with a pan of this potato, leek and stilton soup.
From deliciousmagazine.co.uk
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Calories 181kcals per serving

Add back the cooking water with the stock pots, then simmer for 10 minutes. Add the broccoli florets to heat through, then use a stick blender (or a regular blender if you prefer) to purée the soup until smooth (see Make Ahead). Check the seasoning and stir in the stilton (or serve it alongside; see tip).

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ROASTED BROCCOLI & CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 770 calories per serving

1. Preheat the oven to 220ºC/425ºF/gas 7.
2. Cut the broccoli and cauliflower into even-sized florets, then spread out in a single layer in a roasting tray. Drizzle with olive oil, sprinkle with baharat and season with sea salt and black pepper.
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5. Make the dressing by squeezing the garlic out of its skin into a bowl. Mash until creamy, then squeeze in the lemon juice and season. Whisk to combine, then add a couple of tablespoons of extra virgin olive oil.
6. Toast the walnuts in a dry frying pan over a medium heat. Pick and chop the herb leaves, then toss with the walnuts and set aside.
7. Toss the hot lentils through the garlic dressing, followed by the roasted veggies, herbs and nuts.
8. Pour a lug of olive oil into a medium-sized, non-stick frying pan over a medium heat. Chop and fry the halloumi until it’s golden.
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BROCCOLI SOUP RECIPE - BBC FOOD

This simple broccoli soup recipe is on the table in under 30 minutes. Serve with plenty of buttered toast.
From bbc.co.uk
Reviews 4.5

Ladle the soup into serving bowls and drizzle with cream to serve.

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QUICK BROCCOLI PASTA RECIPE - BBC FOOD

Make broccoli the star of the show with this creamy broccoli pasta. This recipe is a doddle to prepare and will get you on your way to five a day.
From bbc.co.uk
Reviews 4.8
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Drain the pasta, add to the pan with the broccoli and stir to combine. Season with salt and pepper. Stir through the cream cheese and finish with plenty more black pepper.

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BROCCOLI BACON SALAD RECIPE | JAMIE OLIVER SALAD RECIPE

1. Use a small knife to remove the broccoli florets and cut them up into smaller ones. Basically, this is your opportunity to make the broccoli really delicate and more salady-looking, so spend a bit of time doing this. You’ll be left with the stalk, so discard the thick dry base, then cut the remaining stalk in half lengthways and finely slice.
2. Blanch your broccoli florets and sliced stalks really quickly in boiling salted water for 60 seconds, just long enough to soften the broccoli but still leave it with a bit of a bite. Drain it in a colander, then spread it around a clean tea towel to steam dry (this is important because it will help the dressing cling to the broccoli). Once completely dry, transfer to a serving dish.
3. Finely slice the bacon and fry on a medium heat with a small splash of olive oil until crisp and golden, then spoon most of the bacon bits over your broccoli.
4. Any leftover fat in the pan can be used in your salad dressing. Pour it into a mixing bowl, then peel and finely grate in the garlic. Add all the other dressing ingredients, season with sea salt and black pepper, and whisk.
5. Halve, deseed and finely slice the tomatoes and chop the chives, reserving the flowers. Add to your broccoli and bacon bits. Dress it all really well, and check the seasoning. If it needs pimping up, add a splash more vinegar. If you’ve got any chive flowers, sprinkle those over the top and serve straight away. It’s beautiful on its own or served next to any grilled or roasted meat or fish.

See details

CLASSIC BROCCOLI AND STILTON SOUP - DELICIOUS. MAGAZINE

Add back the cooking water with the stock pots, then simmer for 10 minutes. Add the broccoli florets to heat through, then use a stick blender (or a regular blender if you prefer) to purée the soup until smooth (see Make Ahead). Check the seasoning and stir in the stilton (or serve it alongside; see tip).

See details

ROASTED BROCCOLI & CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 770 calories per serving

1. Preheat the oven to 220ºC/425ºF/gas 7.
2. Cut the broccoli and cauliflower into even-sized florets, then spread out in a single layer in a roasting tray. Drizzle with olive oil, sprinkle with baharat and season with sea salt and black pepper.
3. Toss in the unpeeled cloves of garlic, then spread everything out in the tray and pop in the oven. Roast for 20 to 25 minutes, or until the veg is cooked through and charred on the outside.
4. Pop the lentils in a medium-sized pan, pour over the hot stock and add the bay leaf. Gently bring to the boil over a medium heat, then reduce to a simmer and cook for 25 to 30 minutes, or until they’re cooked but still retain some bite. Drain and set aside.
5. Make the dressing by squeezing the garlic out of its skin into a bowl. Mash until creamy, then squeeze in the lemon juice and season. Whisk to combine, then add a couple of tablespoons of extra virgin olive oil.
6. Toast the walnuts in a dry frying pan over a medium heat. Pick and chop the herb leaves, then toss with the walnuts and set aside.
7. Toss the hot lentils through the garlic dressing, followed by the roasted veggies, herbs and nuts.
8. Pour a lug of olive oil into a medium-sized, non-stick frying pan over a medium heat. Chop and fry the halloumi until it’s golden.
9. Drizzle over the honey and fry for 1 more minute, until sticky and caramelised. Scatter the halloumi over the salad and serve immediately.

See details

BEST BROCCOLI CHEDDAR SOUP RECIPE - HOW TO MAKE ... - DELI…

Season with salt and pepper and top with more cheddar. Serve with baguette.

See details

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Looking for an easy shrimp recipe? This Mongolian Shrimp & Broccoli from Delish.com is the best!
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Total Time 25 minutes
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Garnish with green onion and sesame seeds and serve over cooked rice.

See details

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From recipes.instantpot.com
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Stir in cheese. Broccoli will break down when stirring.

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