Broccoli and peanut butter soup

Ben Ebbrell makes a soup from student storecupboard ingredients and suggests serving it with croutons made from a leftover pizza base
By Ben Ebbrell
Broccoli and peanut butter soup
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • olive oil, for frying
  • ½ onions, finely chopped
  • 1 cloves garlic, crushed
  • 1 small heads broccoli, roughly chopped
  • 500 ml vegetable stock, made from a stock cube
  • about 1 tbsp crunchy peanut butter, to taste


1. Heat a little olive oil in a saucepan and fry the onion and garlic until softened but not browned.

2. Add the broccoli to the pan and pour in the stock. Simmer for 5 minutes, or until the broccoli is tender. Stir in the peanut butter.

3. Remove from the heat, cool slightly and blend until smooth with a hand-blender. Season to taste with salt and pepper and serve hot.

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