Velvety Green Broccoli Soup
Ingredients
- 1 white onion
- 1 big clove of garlic
- 1 big head of broccoli
- 1 small potato
- 1 veggie stock cube
- Handful of toasted pine nuts
- Some fresh chilli (to taste)
- 2 tbsp olive oil
- Salt & pepper
Preparation
Slice the onion and garlic, chop the broccoli into rough florets and slice the stalk, and peel and chop the potato.
In a large saucepan, heat the olive oil and sauté the onions until soft, about 5 minutes, then add the garlic and sauté for a further 2 to 3 minutes.
Add the broccoli and potato, stir to coat in the oil, add the stock cube, cover with water so ingredients are just covered, bring to a boil, cover, reduce heat, and simmer for 15 to 20 minutes until soft and mushy.
Let the mixture cool slightly, then transfer to a blender and blend until smooth and velvety.
In a frying pan, toast the pine nuts carefully to avoid burning, and chop some red chili for garnish.
Transfer the blended soup back to the saucepan, heat it up, and serve with a drizzle of olive oil, pine nuts, and chili.
