Chef Dominic Hirst from The Cooking School at Dean Clough shares this week’s vitamin rich recipe for broccoli and basil soup which serves four. Find out more about the Cooking School and the courses it offers from

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This soup has a fantastic colour and is packed with vitamins. Plus it is creamy but low fat as it uses skimmed milk. Serve with a chunk of crusty bread.


1 medium onion - peeled and chopped

1 garlic clove - peeled and crushed

1 large potato - peeled and diced

1 tablespoon olive oil

1 vegetable stock cube or 1 tablespoon vegetable bouillon (reduced salt, if possible)

1 large head of broccoli - broken into florets

1 bunch fresh basil - torn into pieces

150 - 300ml skimmed milk

ground black pepper


saucepan and lid

chopping board 

sharp knife

measuring jug blender

wooden spoon

How to make it

1. Fry the onion and garlic in olive oil for 5 minutes then add the chopped potato and fry for a further 5 minutes, stirring to prevent browning.

2. Make up the vegetable stock with 600ml boiling water. 

3. Add the vegetable stock and the broccoli florets. Bring back to the boil and simmer for 15 - 20 minutes until the potato and broccoli are tender.

4. Add a bunch of torn basil and 150ml milk. Ladle the soup into the blender goblet. Whizz until smooth. If necessary, thin it down with milk. Season the soup with black pepper, serve piping hot.

Allergy Aware

This recipe contains:

- cereals containing gluten

May contain:

- soybeans

- celery