I know, to most, broccoli soup sounds more like a threat than a tasty tea, but it doesn’t have to be that way. This recipe has really opened me to the idea. It’s quick and easy and uses only three ingredients (four if you count the oil). The result is a creamy bowl of moreish goodness that my broccoli-hating toddler requested more of and I had seconds myself too. It a great use for the broccoli that was left abandoned in the fridge all week because it was on special offer too.
Recipe from BBC Food website.
1 tbsp olive oil
2 garlic cloves, peeled and chopped
500ml chicken or vegetable stock (I used chicken, from a Knorr Stockpot)
400g broccoli, broken into florets. (This equates to a small head, if you’ve more than that just up the amount of stock)
salt and freshly ground black pepper to taste
drizzle of fresh cream or a sprinkle of parmesan
1. Firstly, heat the oil in a saucepan and sauté the garlic for 1-2 minutes over a medium heat.
2. Add the stock into the pan, stir well then add the broccoli too.
3. Bring to the boil then reduce the heat and leave to simmer gently for about 10-12 minutes, until the broccoli is tender.
4. Season to taste, then blend until smooth, I used my stick blender but you could use a liquidiser either.
5. Drizzle with cream or sprinkle with Parmesan if you’re trying to impress