Prep time with blending 10 minutes, cooking 10 minutes.
I use broccoli as the main vegetable in this dish, but it's also nice to add additional veg like green peas, kale or courgette.
Here's what you need:
Here's what to do:
Cut your broccoli into florets, wash them and put into a pot, cover with water, not too much of it as you want the soup to be more of a cream than a watery consistency. Add garlic, bay leaves, bouquet garni, turmeric and one stock cube. If you're using extra veg add them too. Bring all to boil, then simmer until the broccoli is soft. Once done take off heat, remove the bay leaves and the bouquet garni sachet. Put everything in a blender then mix, try not to use all of the water at first and keep adding according to how creamy/watery you would like it to be. Once all blended transfer back to your pan and add grated cheese while the soup is still hot so the cheese melts nicely. Add black pepper to taste. In a small not stick pan fry the pine nuts, only for couple of minutes so they're nice and brown. Pour the soup on the plates then sprinkle roasted pine nuts, drizzle with a little bit of cream and top it up with some fresh parsley, done, easy, yummy and good for you!!