Jamie Oliver turns frozen broccoli into a warming meal with a straightforward soup recipe using a rather unusual kitchen tool.
Prepares in the air fryer in just 28 minutes, this dish is extra easy and hassle-free to throw together any day of the week.
The chef uses a two-drawer air fryer and adds mixed seeds and cheesy bread soldiers to add some texture to the meal.
This recipe from Jamie’s cookbook ‘Easy Air Fryer yields two servings, making it ideal for a cosy night in.
Once the soup is ready, it can be customised to preference with topping ranging from some extra virgin olive oil, chives or bacon bits.
Jamie Oliver’s air fryer broccoli soup
Ingredients
400g frozen broccoli
Four spring onions
Olive oil
20g mixed seeds, such as sunflower, pumpkin, linseeds, poppy
One large slice of bread (100g)
80g Cheddar cheese
One organic veg stock cube
A bunch of flat-leaf parsley (30g)
Optional: extra virgin olive oil
Method
Start by removing the shelf from the large air fryer drawer and add the broccoli. Trim the spring onions, roughly chop them, and mix with the broccoli.
Drizzle one tablespoon of olive oil over the vegetables, season with sea salt and black pepper, and toss everything to combine.
Cook at 200°C for 15 minutes, or until the broccoli is tender, shaking the drawer occasionally.
Meanwhile, press the seeds into the surface of the bread using your fingertips, drizzle with one teaspoon of olive oil, and sprinkle with grated cheese. Cook in the small air fryer drawer at 180°C for seven minutes, or until golden and crisp, then slice.
Once the broccoli is tender, remove the drawer from the air fryer. Grate the remaining cheese into the broccoli, crumble the stock cube over it, tear up most of the bunch of parsley (including the stalks), and pour in 400ml of boiling water from the kettle.
Use a hand blender to blend everything until smooth, adding more water if necessary. Season to taste, then carefully return the drawer to the air fryer and cook for another five minutes at 180°C, or until the soup is piping hot.
Serve the soup in mugs or bowls, garnishing with the rest of the parsley and a drizzle of extra virgin olive oil, if desired. Pair with the cheese-topped bread soldiers for a complete meal.
