Quick recipe finder Broccoli soup
This simple soup is on the table in under 30 minutes. Serve with plenty of buttered toast.
By Nick Nairn
- 1 tbsp olive oil
- 1 garlic clove, chopped
- 250ml/8¾fl oz chicken or vegetable stock (more if necessary)
- 200g/7oz broccoli florets
- salt and freshly ground black pepper
- drizzle cream, to serve
Heat the oil in a saucepan and fry the garlic for 1-2 minutes.
Pour the chicken or vegetable stock into the pan and add the broccoli florets.
Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.
Season with salt and pepper, then transfer to a liquidizer. Blend until smooth.
Ladle the soup into serving bowls and drizzle with cream to serve.
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