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