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“I was looking for a healthy soup to make and found it in the many millions of recipe books that my mum and I have accumulated over the years. Its quick and easy and healthy.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Take the Philly cream cheese out of the fridge and allow to come to room temperature it will make stirring it in easier.
  2. Weigh the broccoli and cut into small even pieces, this cuts down the cooking time.
  3. Bring stock to the boil, add broccoli pieces and turn heat down to a rapid simmer.
  4. Cook for about 15-20 minutes depending on size of veggies, you may need to add a little bit more water during this stage.
  5. Add cream cheese a tablespoon at a time and stir through until completely dissolved, repeat this process until tub is empty.
  6. Simmer for a few more minutes to make sure everything is dissolved and the veggies are mushy then taste and season with salt and pepper and take it off the oven.
  7. Let the mixture cool for about an hour then blitz in food processor until smooth.
  8. Can be frozen in individual portions.

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