This is so simple and super-fast to make. The colour is always so vibrant. Just don’t overcook the broccoli and it will always come out looking fresh.
feel free to add any extra toppings you like for crunch and texture.
400g tender stem broccoli roughly chopped
1 late hot vegetable stock
4 spring onions sliced whites and light green part only
A few mint leaves
2 garlic cloves
Croutons or crusty bread
Extra sautéed broccoli heads
extra mint leaves
In a pan with a little light oil add the spring onions and cook for a few minutes, until starting to soften.
Add in the crushed garlic and stir again for a minute or two, add in the stock and broccoli. Cook for about 405 minutes until the stems and just cooked.
Transfer to a high powered blender or use a stick blender and add the mint.
Blitz until silky smooth, add a splash more stock to thin if you like.
Either serve immediately or reheat later on. Serve with any additional toppings you fancy, to add some texture and crunch.