Soup always tastes better the next day – make ahead and if serving at a dinner party, use your beloved slow cooker. Heat up soup prior to guests’ arrival and place in the warmed slow cooker – keep on high with the lid on and guests can help themselves.


  • 1/2 cup good quality olive oil
  • 2 small onions
  • 8 cloves garlic
  • 2 – 3 rashers bacon, rind removed, chopped
  • 40g chopped potato
  • 1L quality vegetable or chicken stock
  • 1kg fresh broccoli (use stems if organic, remove if not as they have little flavour)
  • 1 tsp salt
  • 2 tsp ground black pepper
  • your favourite blue cheese, crumbled
  • fresh chervil


Place olive oil in large heavy-based saucepan. Chop onions and garlic in a food processor. Sauté over slow heat until translucent, but not coloured. Do not rush this stage.

Add bacon and when cooked, add potatoes and cook for a few minutes while stirring. Add stock and cook until potatoes are tender. Add broccoli and simmer until just tender – no more or you will lose the great green colour.

Purée in a food processor then season. Serve.

Cook’s Tips – To serve, crumble room temperature blue cheese over the top of the hot soup. Chopped fresh chervil is delicious as well but if that is not possible – chopped fresh parsley works a treat!