1kg purple sprouting broccoli

2 litre water

2 cloves of garlic

1 small chilli

100g flaked almonds toasted

100g Berkswell cheese

50g parsley

Salt & pepper


Purple sprouting broccoli is in season, locally grown, contains Vitamin C and naturally folic acid. Almonds contain protein, fiber and Vitamin E. A soup that’s very good for you!


Bring the water to the boil. Add salt and a little of the garlic. Then add the broccoli and cook until the broccoli is soft. Remove and place into a blender and liquidise and add some of the cooking liquid until you get a soup consistency.

Pass through a fine strainer and then season.

To make the pesto, put the chili, parsley, almonds, garlic and Berkswell into a blender until a smooth paste, season.

Place the soup into a bowl and then spoon some of the pesto over the top.

Cowley Manor

Celebrates local
Celebrates local
Features more veg
Features more veg