Enjoy this warm vegetarian winter broccoli soup with your family.
400g Broccoli, Trimmed and Chopped
1 Celery Stalks
1 Onion, Diced
2 Garlic Clove, Minced
1 Teaspoon of Parsley
1 Litre of Vegetable Stock
1 Tablespoon of Olive Oil
Sea Salt and Black Pepper
In a large pan, heat the olive oil and add the minced garlic and diced onion.
Cook until softened for about 3-4 minutes.
Add the broccoli, celery and stock. Bring to a boil.
Cover and reduce to low heat to simmer for 20 minutes until vegetables are tender and cooked.
Add in the parsley and then blend the mixture until smooth.
Put the soup back on the stove to re-heat and add salt and pepper for seasoning.
Serve in bowls with toasted french bread.