Recipes
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Broccoli Soup with Crispy Pancetta

Broccoli Soup with Crispy Pancetta

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Ingredients
  • 300g potato, peeled and diced into 1cm pieces
  • 300g broccoli, stalk and head, roughly chopped
  • 1 teaspoon olive oil
  • 1 clove garlic, finely chopped
  • 1 spring onion, sliced
  • 3 cups gluten free chicken stock
  • 1 cup Vitasoy Ricemilk Protein Enriched
  • 4 slices pancetta, cut into thin strips
Instructions
  1. In a large saucepan, heat oil over medium-low heat.
  2. Add garlic and spring onion and gently cook for 2-3 minutes. Do not brown. Add chicken stock to the saucepan; turn up heat to high and cover.
  3. Bring to the boil, remove lid and add potato. Cook for 10 minutes or until potato pieces are softened.
  4. Add broccoli head and stem pieces to potato and cook for a further 5 minutes.
  5. While soup is cooking, heat fry pan over medium heat, and pan-fry pancetta until crispy. Remove soup from heat and cool slightly.
  6. Use a hand held blender or pour soup into a food processor and puree. Then add Ricemilk and blend through ensuring well mixed.

Serve and garnish with crispy pancetta.

Nutritional Analysis – Amount per Serve
Energy 595kJ
Protein 7.8g
Total Fat 3.4g
Saturated Fat 0.7g
Carbohydrate 17.5g
Sugar 0.9g
Sodium 246mg
Calcium 30mg