Broccoli Soup Recipe

Broccoli Soup with ParsleyIngredients
2 – 3 cloves of Garlic or 1 small Onion, finely chopped
56g / 2oz Butter or 30ml/2 tbsp. Olive Oil.
680g / 1 ½ lbs Broccoli Florets.
1 ltr / 2 pt. Chicken Stock (vegetarians may substitute with Vegetable Stock)
Salt & freshly ground Black Pepper.

Melt the butter or heat the oil in a saucepan and sauté the garlic for 1 – 2 minutes
Pour the stock into the saucepan and add the broccoli, bring to the boil, then simmer for approx. 15 minutes until tender
Season to taste
Take off the heat and blitz until smooth or pass through a blender or food processor
Ladle the soup into warm bowls or cappuccino cup and drizzle with cream
Garnish with parsley

Alternatively stir in150ml /5fl oz double cream to cooked broccoli, blitz, serve in warm soup bowls and drizzle with olive oil.

To Serve
Drizzle of cream or a dollop of Natural Yoghurt

Serve with garlic croutons, ciabiatta bread, savoury scones or brown bread

Broccoli is high in many vitamins, fibre and multi nutrients with potent anti-cancer properties.  Scientist are developing a “super- broccoli” which they hope will help people ward off cancer and hope it will be ready in 3 years time.