Broccoli Soup w. Walnut Salsa

Broccoli Soup with Walnut Salsa⎜The Botanical Kitchen
Broccoli Soup with Walnut Salsa⎜The Botanical Kitchen
Broccoli Soup with Walnut Salsa⎜The Botanical Kitchen
Broccoli Soup with Walnut Salsa⎜The Botanical Kitchen

We have a very brief window of opportunity to enjoy the spoils of cozy cuisine in the southern hemisphere. Winter is always tardy in it's arrival and away again before the days have become long. I can't say I mind, though it does make for a little frenzy to seize the opportunity for soup. This particular recipe is one born of eagerness in the fall but it has transitioned perfectly to our table and the early darkness of wintertime. The green vegetables add a sweet earthiness while the cannellini beans make it smooth and creamy. Serving it with walnut salsa adds a sharp bite and the nasturtium leaves a hint of bitterness. All in all it's rather moorish; even if I do say so myself.

broccoli soup / SERVES 4

1 tbsp of coconut oil

1 large head of broccoli, stem sliced, florets separated

1 medium leek, leaves removed, stem sliced

3 zucchini, chopped

2 cloves garlic

400g / 1 1/2 cups cooked cannellini beans

1 litre / 4 cups of vegetable stock

Juice of 1 lemon

Handful of mint leaves

Salt and pepper

To serve; walnut salsa (recipe below) and nasturtium leaves

In a deep saucepan over medium heat, melt the coconut oil. Add the garlic and leek and sauté for 5 minutes or until translucent and slightly browned. Next; add the prepared zucchini and sauté for an additional 5 minutes; you're looking for the zucchini to take on a little colour. Following that; add the vegetable stock and bring the mixture to a boil. Then add the broccoli and cannellini beans and leave the soup to simmer for 4 minutes or until the stems are tender. Remove the pan from heat and transfer the soup with a handful of mint leaves to a high speed blender. Process the mixture until smooth and then return it to the pan with fresh lemon juice, salt and pepper. Serve immediately or allow to cool and refrigerate for up to 5 days.

Walnut Salsa

1 cup of walnuts

1 tsp of dried chilli flakes

2 tbsp of extra virgin olive oil

1 tbsp of red wine vinegar

Toast the walnuts on a skillet over medium heat until browned and crisp. Allow them to cool slightly before combining with the remaining ingredients and setting aside to infuse. It's best to leave the salsa for an hour or ideally overnight in the refrigerator.


Broccoli, late autumn through winter; zucchini, summer through autumn; leek, early spring through summer.


also COMPLEMENTARy to serve with

Puy lentils, natural yoghurt, coconut cream, toasted almond flakes.


market variations

Brown onion / cauliflower / parsnip / rosemary

Leek / asparagus / green peas / parsley