This quick and easy soup is refreshing. The mint gives a lovely kick and the broccoli is just cooked for 5 minutes keeping all its flavour, vitamins and colour. I prefer to use only boiling water, no stock so the full flavour of the broccoli comes out, but feel free to use stock for a stronger flavour. The brie and almonds at the end add great flavour and texture.
Editor's tip: this makes a delicious and hearty lunch but if serving as a starter you may prefer to serve it with fewer or no brie slices.
Serves: 4-6
Preparation: 10 minutes
Cooking: 10 minutes
Ingredients
● 4 tbsp extra virgin olive oil
● 2 garlic cloves, crushed
● 1 tbsp ginger, grated or finely chopped
● 1kg broccoli florets and stems, roughly chopped
● 2 litres boiling water
● 1 tsp rock salt
● 15g fresh mint, leaves and stalks
● 4 tbsp parmesan cheese
● Sea salt and freshly ground black pepper to taste
To decorate:
● 100g brie, sliced
● Flaked almonds
● A small handful of fresh mint leaves
● A drizzle of extra virgin olive oil
Method
● Warm the oil in a soup pan together with the garlic and fresh ginger. Stir and after a minute add the broccoli and a good pinch of salt and pepper. Sauté and stir for a couple of minutes, then add the boiling water and rock salt and cover.
● Cook covered over medium high heat for 5 minutes from boiling point. Then add the mint, stir and switch off.
● Blend the soup with a stick hand blender until smooth.
● Add the parmesan cheese and blend for a final round.
● Serve the soup hot and decorate each portion with a couple of slices of brie, some flaked almonds, a couple of mint leaves and a drizzle of extra virgin olive oil.