Broccoli Soup

Broccoli Soup

© Andrew Burton

Broccoli Soup

Broccoli Soup

© Andrew Burton

Ingredients (Serves 4)

3
large broccoli stalks with the florets removed from the stalk
1
small leek, sliced into 1cm rounds
1
l
homemade vegetable stock, alternatively you can use 2 vegetable stock cubes
some extra virgin olive oil
a pinch of smoked paprika
1
handful
leafy vegetables (rocket, spinach or kale), and more for garnish
1
teaspoon
grated fresh ginger
200
ml
milk (or coconut milk if you prefer)
3
radishes, thinly sliced
salt and pepper to taste
1
handful
cooked peas

Preparation

  • Cut the broccoli stalks and the florets into 5 cm pieces. Bring a pot of water to the boil and cook the broccoli and leeks in it for 3-5 minutes. Drain the vegetables - keep the cooking water for a vegetable stock; see tips. Set aside a few of the florets to use as garnish.
  • Heat the vegetable stock in a separate pan over a medium-low heat for 5 minutes, or until it comes to a gentle simmer.
  • Place the broccoli and leeks in a blender with a generous drizzle of olive oil, some salt and pepper and the paprika. Add the hot vegetable stock, the leafy greens and the ginger. Puree together on high speed for 2-3 minutes until smooth and creamy. Slowly add the milk or coconut milk on a low speed.
  • Serve in a bowl with the radishes, reserved broccoli florets and the remaining leafy vegetables. Leftover peas make a great side dish and stale bread made into croutons adds a great crunch on top.

Tip

If you don't have enough ingredients for a broth, you can store the water you use to cook the vegetables in an airtight container for up to 5 days.