A soup perfect for a post weekend detox or a fresh evening supper. Serves 6.
Add 2 sliced onions to a pan of warm olive oil, on a low heat. Add a bay leaf or two and two cloves of sliced/ crushed garlic. Soften slowly.
Add 2l of stock (using boiling water and 8 teaspoons of 'boullion' stock powder), and a cubed potato. Leave for 10 minutes to boil away.
Add 2 whole heads of broccoli, including the bottom bit that no one ever eats. Pour in a cup each of frozen broad beans and peas.
Boil for a further 10 minutes.
Blend with a stick blender and serve with some crumbled blue cheese.
Add 2 sliced onions to a pan of warm olive oil, on a low heat. Add a bay leaf or two and two cloves of sliced/ crushed garlic. Soften slowly.
Add 2l of stock (using boiling water and 8 teaspoons of 'boullion' stock powder), and a cubed potato. Leave for 10 minutes to boil away.
Add 2 whole heads of broccoli, including the bottom bit that no one ever eats. Pour in a cup each of frozen broad beans and peas.
Boil for a further 10 minutes.
Blend with a stick blender and serve with some crumbled blue cheese.