Name: Broccoli Soup With Crispy Pancetta
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 tablespoon olive oil; 1 clove garlic, finely chopped; 1 spring onion, sliced; 3 cups gluten free chicken stock; 300g potato, peeled and diced into 1cm pieces; 300g broccoli, stalk and head, roughly chopped; 4 slices pancetta, cut into thin strips; 1 cup Vitasoy Ricemilk Protein Enriched

1 tablespoon olive oil
1 clove garlic, finely chopped
1 spring onion, sliced
3 cups gluten free chicken stock
300g potato, peeled and diced into 1cm pieces
300g broccoli, stalk and head, roughly chopped
4 slices pancetta, cut into thin strips
1 cup Vitasoy Ricemilk Protein Enriched

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Heat oil in a large pan over medium-low heat
Add garlic and spring onion and gently cook for 2-3 minutes. Do not brown. Add chicken stock to the saucepan; turn up heat to high and cover
Bring to the boil, remove lid and add potato. Cook for 10 minutes or until potato pieces are softened
Add broccoli head and stem pieces to potato and cook for a further 5 minutes
While soup is cooking, heat fry pan over medium heat, and pan-fry pancetta until crispy. Remove soup from heat and cool slightly
Use a hand held blender or pour soup into a food processor and puree. Then add Ricemilk and blend through ensuring well mixed
Serve soup with crispy pancetta

Heat oil in a large pan over medium-low heat
Add garlic and spring onion and gently cook for 2-3 minutes. Do not brown. Add chicken stock to the saucepan; turn up heat to high and cover
Bring to the boil, remove lid and add potato. Cook for 10 minutes or until potato pieces are softened
Add broccoli head and stem pieces to potato and cook for a further 5 minutes
While soup is cooking, heat fry pan over medium heat, and pan-fry pancetta until crispy. Remove soup from heat and cool slightly
Use a hand held blender or pour soup into a food processor and puree. Then add Ricemilk and blend through ensuring well mixed
Serve soup with crispy pancetta

Heat oil in a large pan over medium-low heat
Add garlic and spring onion and gently cook for 2-3 minutes. Do not brown. Add chicken stock to the saucepan; turn up heat to high and cover
Bring to the boil, remove lid and add potato. Cook for 10 minutes or until potato pieces are softened
Add broccoli head and stem pieces to potato and cook for a further 5 minutes
While soup is cooking, heat fry pan over medium heat, and pan-fry pancetta until crispy. Remove soup from heat and cool slightly
Use a hand held blender or pour soup into a food processor and puree. Then add Ricemilk and blend through ensuring well mixed
Serve soup with crispy pancetta