Creamy Broccoli Soup with Seeded Crackers


Creamy Broccoli Soup with Seeded Crackers
Indulge in the comforting goodness of our Creamy Broccoli Soup with Seeded Crackers, a nourishing delight that will warm you up from the inside out.

This delectable winter soup is the perfect remedy for chilly days, combining the velvety smoothness of creamy broccoli with a satisfying crunch of homemade seeded crackers. Packed with vitamins and minerals, this wholesome soup is a nutritious powerhouse that will leave you feeling satisfied and revitalised. Whether you’re seeking a hearty lunch or a cozy dinner, our Creamy Broccoli Soup with Seeded Crackers is the ideal winter warmer that will tantalise your taste buds and nourish your body.

Serves 6


2 leeks, pale section only, finely sliced

750g broccoli (approx 2 heads), cut into florets, stems diced

2 garlic cloves, thinly sliced

1 tsp fennel seeds

300g silverbeet (approx 3 stems), stems chopped, leaves shredded

2 large potatoes, peeled and diced

11⁄2L vegetable stock

1⁄2 cup thickened cream, (or coconut milk for a vegan option)

Roasted broccoli, to garnish


Seeded Crackers

1⁄2 cup linseeds

1⁄2 cup pepitas

1⁄4 cup sunflower seeds

1⁄2 cup sesame seeds

1⁄2 cup chia seeds

1⁄2 cup hazelnut or almond meal

2 tbsp coconut oil

3⁄4 cup cold water

1⁄2 tsp chilli flakes

3 tbsp olive oil



  1. Preheat oven to 160°C. Grease and line a large baking tray.
  2. To prepare crackers, combine linseeds, pepitas, sunflower seeds, sesame seeds, chia seeds and hazelnut or almond meal into a large bowl. Add melted coconut oil and water. Combine until mixture comes together. Set aside to rest for 5 minutes to allow the chia seeds to “gel”.
  3. Spread mixture thinly onto the baking tray. Use the back of a metal spoon to level and to gently press to a 0.5cm thickness. Sprinkle with sea salt and chilli flakes, gently pressing in. Bake for 40 minutes or until crisp, then carefully turn over and bake for a further 20 minutes. Set aside to cool on tray. Break into pieces to serve.
  4. Meanwhile, to make the soup, heat olive oil in a large saucepan over a medium heat. Add leeks, broccoli stems, garlic and fennel seeds. Cook for 5 minutes or until lightly golden. Add silverbeet and cook for 1-2 minutes to soften. Add broccoli florets and potatoes. Pour in vegetable stock. Cover and bring to the boil, then reduce heat to low and simmer for 20 minutes or until vegetables are tender. Cool slightly.
  5. Remove 1⁄3 of the soup and set aside. Using a hand blender, blender or food processor, blend the remaining 2⁄3 of the soup until smooth. Return the blended and unblended potions to the same saucepan. Add cream or coconut milk, then reheat until soup just comes to the simmer. Season to taste with salt and freshly ground pepper.
  6. To serve, ladle soup into bowls and garnish with roasted broccoli. Accompany with seeded crackers – they’re delicious when crumbled over the soup as a garnish



Double the recipe for the seeded crackers to ensure leftovers. Store in an air-tight container for up to one week.



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