About Recipe

Definitely not your usual take on the classic broccoli soup. This recipe brings a welcome bit of spice, freshness and cheese, sure to convince any broccoli resister.

I’ll be honest, I don’t love broccoli, on its own it’s just quite plain. The problem is that I want to like it as it’s such a powerhouse when it comes to nutrition. My solution? Mix it into a cheesy broccoli soup and add a bit of my favourite spice, chili. Now, here’s something I can actually see myself eating again and again.

I think the key to training your taste buds to liking certain things is to find a flavour combination that works for you. I happen to prefer a lot of flavour, preferably a bit of spice, and the only broccoli soups that I have tried in the past are very plain with a focus on the flavour of the broccoli. So play around with ingredients that you like and find out what works for you.

Want more soup recipes? Why not check out my vegan lentil and sweet potato soup or spicy tomato soup with basil marinated mozzarella.

  • Serves6
  • Prep15m
  • Cook30m
  • Difficulty4/10


  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 300g potatoes, diced
  • 2 broccoli heads
  • 12 dl/4.8 cups water
  • 1 green chili, finely chopped
  • 2 vegetable stock pods or cubes
  • 2 tbsp sweet chili sauce
  • 1 dl/0.4 cups grated parmesan cheese
  • Olive oil for pan
  • Salt and pepper to taste


  • 225g halloumi
  • 1 tbsp sesame seeds
  • Olive oil for pan
  • 1 dl/0.4 cups pomegranate seeds
  • Chili flakes


In a large sauce pan, fry the chopped onion, garlic and chili in olive oil on medium heat until just soft, not browned.

Add chopped broccoli and potatoes to the pan and give it a good stir.

Pour in water and add two vegetable stock pods or cubes. Bring the heat up to high and let it boil for about 20 minutes, until the potatoes are cooked.

While your soup is cooking, prep your halloumi by cutting it into bite-size pieces and grate the parmesan cheese.

Once your soup is cooked, pour it into your blender or food processor and blend until completely smooth.

Pour the soup back into the sauce pan, add the parmesan cheese, sweet chili sauce and season with salt and pepper to taste. Leave on a low heat whilst cooking the halloumi.

Pan fry your halloumi in a pan with olive oil and sesame seeds until crispy and golden.

Serve your soup topped with halloumi, pomegranate seeds and chili flakes.