A winter warmer
This month we've got a tasty and nutritious treat in store for you. Our chunky broccoli and garlic soup recipe combines the benefits of antioxidant-rich broccoli with garlic to make a soup that not only tastes great but is good for your heart.
Chunky broccoli and whole garlic soup
Ingredients - Serves 6
2 bunches broccoli (about 1kg)
8 tablespoons of olive oil
8 cloves garlic, peeled and sliced
1 large potato peeled and diced
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1.5 litres good-quality vegetable stock
4 tablespoons dry white wine
2 tablespoons fresh lemon juice
Salt and freshly-ground black pepper, to taste
Method
1. Cut off the broccoli florets and chop them into small chunks. Trim off the bottom 2 inches of each stem, peel them, and thinly slice. Combine the broccoli, potato, oil, garlic, thyme, broth, wine, and lemon juice in a saucepan and simmer for one hour.
2. Puree the soup briefly with a handheld immersion blender or transfer to a food processor or blender and puree in batches - try to keep it chunky and not too smooth. Season with salt and pepper to taste. |
