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When comfort food calls, this vibrant green soup delivers on every level — nourishing, deeply flavoured and quietly indulgent.
Created by Paul Watters, Executive Chef and culinary columnist for Ravish Magazine, this broccoli and spinach soup is a masterclass in letting simple, seasonal ingredients shine.
Silky smooth with a subtle hit of tarragon, finished with Parmesan and cream, it’s the kind of bowl that feels both wholesome and elevated. Served with chilli rice crackers for crunch, it’s perfect for cosy evenings, light lunches, or whenever you need something soothing yet satisfying
Ingredients
- 2 tbsp rapeseed oil
- 1 onion, peeled and finely chopped
- 2 sticks celery, washed and chopped
- 1 large or 2 medium potatoes, peeled and diced
- 2 tbsp unsalted butter
- 1 litre chicken or vegetable stock
- 1 head of broccoli, roughly chopped (including the stalks)
- 200g baby spinach
- 50g Parmesan cheese, finely grated
- 4 sprigs fresh tarragon
- 4 tbsp double cream
- Flat-leaf parsley, picked
- 1 packet chilli rice crackers (to serve)
Method
Heat the rapeseed oil in a large saucepan over a medium heat. Add the chopped onion and cook gently until soft and translucent. Chef’s tip: add a small splash of water to prevent the onion from catching.
Add the celery, diced potatoes and butter, stirring well until the butter has melted. Cover with a lid and allow to cook for 5 minutes, then remove the lid.
Pour in the stock along with the chopped broccoli stalks and simmer for 10–15 minutes, or until the vegetables are tender. Add the remaining broccoli florets and cook for a further few minutes until just softened.
Carefully transfer the soup to a blender and blitz until smooth, or use a hand blender directly in the pan. Return the soup to a gentle heat, crumble in the Parmesan and add one sprig of tarragon, allowing a few small lumps of cheese to remain for texture.
Once heated through, season with freshly ground black pepper. Serve with a drizzle of double cream, and garnish with fresh tarragon, flat-leaf parsley and chilli rice crackers for crunch.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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