Broccoli Pine Nuts Soup (BBQ version)

Broccoli Pine Nuts Soup is a light soup. That is easy to make on an open fire, bbq or braai

2 out of 3

  1. For Vegetarians
  2. For Pescatarians
  3. For Carnivores

For Spaghetti on the go


This is the BBQ version of my Broccoli Pine Nuts Soup. That I normally prepare at home. Where there is a blender. To smoothly crush & mash sautéed chunks of Broccoli, Red Onions and grilled Pine Nuts. However when you’re out and about. You do not need a blender. Just use a fork. And enjoy this smokey version of this warm vitamin booster


  1. 400 grams of Broccoli (florets & stems)
  2. 0.75 litre of water
  3. 1 cube of bouillon stock (in the US would you need 2 small cubes)
  4. 1 cup of Pine Nuts
  5. 1 large Red Onion
  6. 2 cups of grated Parmesan cheese
  7. 2 tbs. of Cream Butter 
  8. Salt & Pepper

to serve with (list of options)

Store bought thin slices of Smoked Chicken Breast
BBQ grilled slices of cooked Ham
BBQ grilled Shrimps
Slices of toast
French Camembert
Swiss Reblochon
BBQ grilled Chicken Drumsticks

TOOLS (BBQ, Braai, open fire)

  • a Knife
  • a Fork
  • A Spoon
  • a Cutting Board
  • a Saucepan or Tin
  • a Bowl
  • a kitchen towel


  1. Pour water in tin or saucepan
  2. Place it upon the structure of your makeshift fire pit or place it upon grill
  3. When water is boiling
  4. Pour hot water into bowl
  5. Unpack bouillon cube(s)
  6. Let them dissolve in hot water
  7. Stir with fork
  8. Pour Bouillon into bowl


  1. Wash Broccoli (Florets & stems)
  2. Remove leaves from stems  and check into garbage
  3. Cut 1cm from bottom stem (garbage)
  4. Slice Florets & Stems into tiny chunks (the finer the better)
  5. Peel Onion
  6. Cut Onion into tiny chunks
  7. Heat saucepan or tin
  8. Add Pine Nuts to hot pan
  9. Use Kitchen Towel
  10. Let Pine Nuts roast in hot pan, by swinging pan above fire
  11. Count to 10 and carefully add butter to pan or tin
  12. Add onions and broccoli
  13. Stir the lot with a fork
  14. When onions get this glazing outlook
  15. Pour in Bouillon stock
  16. Stop pouring, the moment all vegetables are about covered with liquid
  17. Wait until Bouillon is boiling
  18. Remove pan or tin from the center and place it at the side
  19. So the vegetables can slowly cook
  20. When your fork can easily stab a piece of stem.
  21. Remove Pan or Tin from the heat
  22. Use fork to crunch & mash onions and greens
  23. Flavour with Parmesan cheese, Salt & Pepper
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