Green vegetable soup


  • 3 punnets BroccoCress
  • ¼ of a head broccoli
  • 250gr celery
  • 250gr potato
  • 200gr leeks
  • 250gr frozen peas
  • 1L vegetable stock
  • olive oil
  • season to taste


  • Peel and dice all vegetables except the broccoli. 
  • Cut the Broccoli into fleurettes and blanch in the vegetable stock, reserve. 
  • Place all the diced vegetables into a large saucepan with the frozen peas and 2 freshly cut punnets of BroccoCress. 
  • Pour the stock on top of the vegetables and cook covered and slowly for about one hour. 
  • Season to taste and serve with the broccoli fleurettes, the remaining BroccoCress and a drizzle of olive oil. 

Recipe: Franck Pontais

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