Broccoli Soup

Broccoli Soup

Normally we only eat florets of broccoli, but there is so much goodness and flavour in the stalk – this simple, delicious soup from Max La Manna's...
  • Serves: 4 persons

Ingredients

Instructions

  1. Step 1

    Preparation
  2. Step 2

    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.
  3. Step 3

    Heat the vegetable stock in a separate pan over a medium-low heat for 5 minutes, or until it comes to a gentle simmer.
  4. Step 4

    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.
  5. Step 5

    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.