Broccoli Soup with Hot Smoked Trout and Toasted Hazelnuts

Broccoli Soup with Hot Smoked Trout and Buttered Hazelnuts

A particularly delicious way to both sneak some greens in and make the most of winter vegetables. Serve hot with a toasted baguette slathered in butter.


2 people


  • 500ml of The Stock Merchant Chicken Stock or Vegetable Stock
  • 1/2 ┬ásmall head of broccoli, cut into florets
  • 1 stick of celery, finely diced
  • 1/2 a small onion, finely diced
  • 1/2 small head of cauliflower, cut into florets
  • 1 parsnip, peeled and chopped
  • 2 cloves of garlic, crushed
  • 2 tablespoons of butter (we love Pepe Saya)
  • 1/4 cup toasted hazelnuts, chopped
  • 100g of hot smoked trout, flaked
  • microgreens to top


  1. In a medium saucepan, saute the onion and garlic in the butter until translucent.
  2. Add the cauliflower, broccoli, parsnip and stock. Simmer for 20 minutes until the vegetables are tender. Season with salt and pepper. Transfer to a blender and combine briefly, leaving some bits with a bit of texture.
  3. Divide between bowls and top with hot smoked trout, hazelnuts and microgreens. Serve with warm crusty bread with extra butter.

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