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Broccoli and Orange Soup

1 md Onion; chopped
1 tb Oil
1 lb Broccoli; chopped
2 Oranges; juiced
2 1/2 c Chicken stock
1 1/4 c Yogurt
1 tb Cornstarch
2 tb Water
Salt and pepper


Reserve some small pieces of broccoli for garnish, together with a little grated orange rind. Heat the oil and cook the onion until it has just softened but not browned. Add the broccoli and stir round. Cook, covered, for a few minutes and then add the orange juice and stock. Bring to the boil, cover and simmer for about 20 minutes, until the broccoli is soft. Puree the soup in a blender. Mix the cornstarch and a ater to a smooth paste and stir into the soup with salt and pepper to taste. Retum the soup to the heat and cook for a further five minutes. Serve, garnished with the reserved broccoli and the orange rind.

Use frozen broccoli if fresh is not available. Serve cold if preferred.


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