Broccoli Cream Soup

  • Potato, diced 100.0 g
  • Vegetable Stock 800.0 ml
  • Broccoli, chopped 400.0 g
  • Knorr Pro Cream Soup Base Mix 1kg 90.0 g
  • Salt 2.0 g


  • Broccoli, florets, lightly sweat in olive oil and seasoned 150.0 g
  • Olive Oil, Lightly drizzled on each portion
  • Sourdough Croutons 100.0 g

Chefs usually shy away from blending green veggies in hot soups as it is difficult to control the dish color, but this also means there is an opportunity to include a hard-to-find food item in restaurants. 

Chef Daren Teo
Singapore Junior Chefs Club



  1. Broccoli Cream Soup

    1. Boil potato in vegetable stock till fully cooked, add in broccoli and cook for another 3 minutes.
    2. Add in Knorr Pro Cream Soup Mix and using a hand blender, blend it on high speed.
    3. Pour mixture back into pot and heat up before serving.    
  2. Garnish

    1. Pour broccoli soup into soup bowls.
    2. Garnish with broccoli florets and croutons.
    3. Drizzle olive oil before serving.