Broccoli soup with olive oil rye flatbreads


  • 3 cups vegetable stock
  • 600 g Tenderstem broccoli, chopped
  • 1 potato, peeled and cubed
  • Sea salt and freshly ground black pepper to taste
  • Low-fat plain yogurt for serving
  • 2 shallots, finely sliced, for garnishing
  • Pink peppercorns for sprinkling


For the olive oil rye flatbreads:

  • 180 g rye flour
  • 1/3 cup olive oil
  • Sea salt a pinch, plus extra for sprinkling

Cooking Instructions

In a large saucepan, bring the vegetable stock to a gentle simmer, then add the broccoli and potato and boil gently for 5 to 10 minutes, or until tender.

Remove from the heat and blend until smooth. Season to taste and serve hot, topped with a dollop of yogurt and a sprinkling of shallots and pink peppercorns, with olive oil rye flatbreads on the side.

To make the olive oil rye flatbreads, preheat the oven to 200°C. In a large mixing bowl, combine the rye flour with the olive oil, sea salt, and 1/2 cup lukewarm water. Gently create a dough and knead until silky.
Cut into 8 portions and roll out into rough oval shapes on a floured surface. Sprinkle with a little more salt, transfer to a greased baking tray and bake for 5 to 10 minutes, or until crisp.


Recipe courtesy of Hannah Lewry –> (