The other day I discovered some broccoli in the fridge I had forgotten about. It was still fresh and crisp, but with an almost total lack of other vegetables in the house, I was at a loss as to what to do with it.
In fact I have only just come around to the virtues of broccoli in the last five years or so. When I was a little girl, I physically couldn't swallow a mouthful of broccoli, I found it that repulsive. It is possible, however, that my mothers tendency to serve it microwaved into oblivion might have influenced my youthful disgust.
These days, I love broccoli. And not just because it is exceptionally good for you, a 100g serving will give you almost 150 per cent of your daily vitamin C needs, is high in calcium and loaded with antioxidants.
This recipe serves one. Just multiply the ingredients by the number of serves you require.
Broccoli and parmesan soup:
1 small onion, roughly chopped 150g broccoli, roughly chopped 1 clove garlic, finely sliced chicken stock, to taste salt and pepper to taste 500ml water parmesan, to serve
In a heavy bottomed saucepan, lightly fry onion until translucent. Add broccoli, and fry for one or two minutes. Cover with water, and bring to boil. Simmer for 15-20 minutes. Blend mixture until smooth. Garnish with grated parmesan and enjoy.
While writing this post, I have also been making another version of this soup, but with a spicy touch. I added a bit of dried chilli, some Spanish papprika and some red lentils , served with natural yoghurt as a garnish. I'll let you know how it goes, it's not ready yet.
Update: Spanish broccoli soup was quite nice. I was disappointed though. I was so hungover at the time, all I really wanted was a cheeseburger. Not super healthy soup! I've learned my lesson now.