Broccoli Soup

Prep time: 25 mins | Serves: 4

Ingredients

• 500g Broccoli Florets

• 150g Onion (diced)

• 20g Garlic (chopped)

• 30g Unsalted Butter

• 15g Extra Virgin Olive Oil

• 1000g Vegetable Stock

• 100g Double Cream

• 8g Sea Salt

• 2g Freshly Ground Black Pepper

Method

1. Heat the butter and olive oil in a large pan over medium heat. Add the onion and garlic, cooking until soft and fragrant.

2. Toss in the broccoli florets, season with salt and pepper, then pour in the vegetable stock. Bring to a simmer and cook for 12–15 minutes until tender.

3. Remove from the heat and blend until smooth and velvety. Stir in the cream and adjust seasoning to taste.

4. Pour into bowls, drizzle with a little olive oil, and serve hot with crusty bread.

Storage

Cool the soup completely before transferring to an airtight container. Store in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently until piping hot before serving — add a splash of stock or cream if needed to loosen.