This was lunch yesterday, a salad, plus a simple soup of broccoli, onions and garlic in stock, seasoned with salt, pepper, and grated nutmeg. That’s it. I used two whole heads of broccoli, and including the stalks too made it nice and creamy.
I was reading something online about eating more simply, and this made sense to me – just natural ingredients – no weird additives. And although I often chuck in whatever veg I have it the fridge – a nod to the Crumbs sisters Slack Mummy Soup – it was quite nice to have just one main flavour going on. To lift it from the ordinary I added a grated nutmeg at the end. The gentle spice warms this and goes well with the slight bitterness of the broccoli.
We ate the soup with a fresh salad and my lovely homemade hummus to make a surprisingly filling, and vegan, meal. Being both soup, salad, and a vegan feast I’m adding this to the No Crouton’s Required challenge to create vegetarian or vegan soups and salads, hosted this month by Lisa’s Kitchen. Check out February’s roundup at Tinned Tomatoes.
Easy Broccoli Soup
splash olive oil
1 onion, chopped
1 clove garlic, chopped
2 heads broccoli, chopped (including stalks)
2 litres stock (I made some up with organic vegetable stock cubes)
salt, pepper and grated nutmeg
1. Soften the onions and garlic in olive oil for about 10 minutes.
2. Add the broccoli and stock and simmer for about 5 minutes.
3. Blend, and add the seasoning and nutmeg to taste.