A bright vibrant soup! You can even us the broccoli stalks in this soup recipe, but if you do, make sure they are thoroughly trimmed and blitzed in a blend once cooked or you will end up with fibrous stringy bits in your soup!
Serves 4 to 6
2 broccoli heads cut into florets
2 celery sticks, chopped
1 onion, peeled and chopped
2 garlic gloves, peeled and finely chopped
2 ltrs vegetable or chicken stock
1 tbsp olive oil
1 tbsp lemon juice
Handful of fresh herbs – parsley or basil, chopped
Salt and pepper
In a large saucepan heat the olive oil and saute the onion and garlic for a few minutes. Add the broccoli and stock and bring to the boil. Lower the heat and cook until the broccoli is tender. Once the broccoli is cooked, add the remaining ingredients except the salt and pepper. Cook for a further few minutes until the peas are cooked. Remove from the heat. Blend thoroughly using a blender or stick blender until the soup is smooth. Check the seasoning, warm through and serve.