Ingredients:
- 1 tbsp olive oil
- 1 garlic clove, chopped
- 250ml chicken or vegetable stock, you may need more so make 400ml
- 200g broccoli florets and stems, chopped
- salt and freshly ground black pepper
- drizzle of cream to serve
Step by step:
Step 1
Heat the oil in a saucepan and fry the garlic for 1-2 minutes.
Pour the chicken or vegetable stock into the pan and add the broccoli.
Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.
Step 2
Season with salt and pepper, then transfer to a liquidizer, or use a stick blender to blend until smooth.
Ladle the soup into serving bowls and drizzle with cream to serve with crusty toasted bread.
Notes:
Like many soups the flavour intensifies over a few days. So make plenty and store in the fridge or freezer (without the cream).
Variation(s):
- Broccoli & leek with nutmeg and chopped chives
- Blue cheese with bacon and chopped parsley
HEAL 