purple broccoli and pear soup
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Spring Soups: Purple Broccoli, Pear and Mascarpone soup

A sweet, earthy purple sprouting broccoli soup, with juicy pears and creamy mascarpone cheese
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Debbie


  • Half tbsp olive oil
  • 1 large onion 250g roughly chopped
  • 300 g purple sprouting broccoli roughly chopped including stems
  • Florets of 1 standard broccoli 200g
  • 350 g sweet williams pears cubed
  • 2 tsp parsley
  • 700 ml boiling water
  • 50 g mascarpone cheese
  • Sea salt and black pepper
  • Extra purple broccoli leaves and mascarpone for toppings


  • In a large pan heat the oil and add the onion. Gently sweat down the onion until transparent.
  • Next add the pears and stir.
  • Then add both the purple and standard broccoli and mix together well. Continue to cook for a further 5 minutes, stirring regularly.
  • Add the boiling water to the pan and bring to the boil. Place on a lid and simmer for 5 minutes.
  • After 5 minutes the broccoli should have started to wilt slightly but still have retained its colour.
  • Remove from the heat and either transfer to a blender or use a hand blender. Blitz the soup until smooth. Add more boiling water if the consistency is too thick.
  • Next add the mascarpone and blitz again.
  • Taste the soup and season.
  • At this point the soup can be returned to the heat before serving, topped with extra mascarpone and chopped purple broccoli leaves. Alternatively, transfer to containers, cool and then freeze.
  • Soup will keep well in the freezer for up to 3 months.


deliciously healthy, vegetarian, gluten free and full of nutritious veggies