This warming, substantial soup is a breeze to rustle up - you can have it on the table within half an hour! Delicious with some chunky wholemeal bread slathered in soy margarine...yummy. Powdered stock rather than the real deal is totally acceptable. We recommend Marigold Swiss Vegetable stock powder, which is widely available in decent sized tubs, they also do a reduced salt variety. You will need a blender or hand blender for this recipe. Serves 4. 2 tbsp olive oil | 4 cloves garlic, finely chopped | 4 heads broccoli, chopped into florets | 1 litre stock | salt & freshly ground black pepper | pinch of chili flakes
1. Heat the olive oil in a large, heavy-based saucepan. Add the garlic and fry for 1-2minutes, being careful not to burn. Add a tiny pinch of chili flakes if you're inclined towards a little spice.
2. Add the broccoli and stock. Bring to the boil, cover, reduce heat and simmer for 10-12 mins.
3. Remove from the heat and blend. Return to heat to warm through before dividing between bowls and serving.