Going back to the fairy garden visuals of yesterday’s brussels sprouts post, if the brussels sprouts are the cabbages, then the broccoli would be the trees. But I’d give them little super hero capes because broccoli is super…Especially sprouting broccoli. Perhaps this is a project for a rainy day…?! Or perhaps I have too much time on my hands…
Either way, this soup is a little bit delicious. The only ingredients here are the broccoli, Stilton & walnuts, and that’s because I’ve used a bone broth to soup them up… and there’s so much flavour and seasoning already there that no more is needed. If you’re without a bone broth though, I’ll list a vegetable base alternative.
1 head broccoli
2 handfuls chopped walnuts
Covered with chicken bone broth (about 600ml) or topped up with vegetable stock.
If you don’t have any chicken bone broth then you can make a vegetable stock base from the following ingredients:
2 tbsps olive oil
1 onion, chopped
1 carrot, chopped into small cubes
1 stick celery, sliced finely
1 tsp vegetable bouillon
salt & pepper to taste
1a. Warm the bone broth in a pan on the hob, until it becomes a liquid. OR:
1b. If you’re using vegetable stock, heat 2 tablespoons of olive oil in the pan, chop in the onion, carrot and celery and soften for around 10 minutes. Add a tsp of vegetable bouillon and top up with around 600mls of freshly boiled water. Then…
2. Chop the florets of broccoli from the stalk and add the florets along with the stalk to the pan.
3. Bring to the boil and simmer for around 5 minutes.
4. Crumble in the stilton and chop in two handfuls of walnuts. Continue to simmer for a further 10 minutes, or until the florets of broccoli are soft and the stilton has melted.
5. Remove the large stalk of broccoli and blend to a smooth consistency.
6. Serve with a side of sourdough toast!