Courgette-broccoli soup topped with roasted curry cauliflower florets served with flatbread 2 ways – I love making a big batch of soup and freezing half of it so I have a quick and easy meal on busy days. This courgette-broccoli is one our favorites as it’s so easy to make, filled with veggies and easy to vary with different toppings. This time I kept it vegetarian and chose for crispy roasted cauliflower, but also amazing with feta and pine nuts or warm roasted salmon for example.
Although I love making my own flatbread sometimes I just don’t have the time, and then my fallback recipe is to spice up flat bread from the Turkish baker, of which I always have a packet in the freezer.
I made 2 versions: one with garlic, parsley and olive oil roasted in the oven for 5 minutes till nice and crisp. The other version is folded and filled with soft goats cheese and spring onion and toasted in a frying pan until crisp on the outside and gooey on the inside.
Courgette-Broccoli Soup with Flatbread Two Ways
A quick and versatile soup which you can mix and match with all kinds of ingredients you have lying around in the fridge. The flatbread is great as a side for soup but can also for salads or dips and sauces.
- 1 broccoli, florets cut off and stem chopped in smaller pieces so it will cook quicker
- 1 courgette, chopped
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 1 handful cauliflower rosettes (or other veggies you have lying around)
- 1 liter stock (veggie or chicken)
- 1 packet of store bought flatbread (4-6 flatbreads in a packet)
- 1 big garlic clove
- 1 handful parsley (flat-leaf or curly-leaf)
- 50 g fresh goats cheese
- 1-2 spring onions
Pre-heat the oven to 200 C.
In a large pan add a drop of olive oil and sauté the chopped onion, after a minute add the garlic and sauté until translucent and fragrant.
Add the broccoli stems and sauté for 1 minute.
Add the rest of the broccoli and the courgette, turn up the heat and stir through.
Add the stock and bring to a boil.
Let is cook for 15 minutes.
In the meantime prep the cauliflower: toss it with olive oil, pepper & salt and spread out over a baking sheet.
Roast for 10 - 15 minutes until starting to brown.
Remove the soup from the heat and blitz with a blender into a smooth soup. To make it extra rich you can also add a drop of cream, milk or crème fraîche, but It's just as tasty without!
Flatbread with olive oil, garlic and parsley
In a small bowl mix the finely chopped parsley, olive oil and garlic into a paste.
Slice 2 flatbreads in halves or quarters.
Lightly brush on the oil mixture making sure the parsley and garlic is evenly divided.
Season with pepper and salt.
Bake in the oven for 5-6 minutes until browned and crispy. Keep an eye on them though, they burn quickly towards the end.
Flatbread with goats cheese and spring onion
Divide the goats cheese and spring onion over 1 flatbread, and cover with another flatbread.
Cut in half so it's easier to manage in the pan.
Heat some olive oil in a non stick frying pan or a skillet.
Add the flatbread and toast on 1 side until browned (± 2 minutes) and then turn for the other side.