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