Curated by Keir (Lead Guide)
INGREDIENTS
5 cups vegetable stock
1 tablespoon oil
3 medium heads of broccoli, chopped
6 cloves of garlic, minced
1 medium carrot, diced
3 stalks of celery, chopped
1 medium - large yellow onion, diced
Juice of ½ a lemon
Fine sea salt and freshly-cracked black pepper (to taste)
Garnish: Smaller broccoli florets (raw)
Prep Time: 10 minutes
Cooking Time: 25-30 minutes
4
Will keep well in the refrigerator for a few days.
Freezes well for a couple of months
METHOD
Fry. On a medium-high heat in a large pot, add the oil and the onion. Once the onion is translucent, add the carrot, celery and potato and cook for a further 5 minutes.
Flavour. Stir in the garlic, cook for about another minute and then add the vegetable stock. Continue to cook until the potato is soft, about 10 minutes.
Green it up! Add the broccoli and cook for 5 more minutes until the broccoli is soft, then remove from heat.
Whuz. Using an immersion blender, blend the soup until completely pureed or to the consistency you enjoy.
Season. Stir in the lemon juice and season, to taste, with seat salt and black pepper.