Photo by Annabel Langbein Media
Simmering vegetables in stock then pureeing is a super simple way to create a fresh full-flavoured soup that's packed with goodness - almost like a smoothie, but hot. I like to add a little cream and parmesan to enrich and carry the flavours.
Instead of parsley and a little lemon oil, you could crumble in blue cheese or feta, or add crunchy toasted sunflower seeds, croutons, gremolata, crispy bacon bits or sour cream mixed with a little pesto.
- Cut broccoli head into small florets, then peel and coarsely chop the stalk. Heat oil in a heavy-based pot. Add broccoli and garlic. Cook over low heat until broccoli starts to turn bright green (5-6 minutes).
- Add stock to pot and simmer over medium heat until broccoli is just tender (5-8 minutes). Puree or blend with a hand wand mixer until smooth then return to pot. Stir in parmesan, cream or sour cream and parsley and season to taste.
- Bring to just below a simmer. Ladle into warmed bowls and drizzle with a little lemon oil before serving, if using.
More soup recipes from Annabel