Broccoli, Walnut and Baby Leaf Soup

When it comes to soup recipes, there are only so many combinations you can achieve before you return back to base. However, this is a recipe you will be pleased to have come across. I cannot tell you how delicious this recipe is, and it truly is incredible, but you can be the judge. Textures from the whole baby leaves turn a soup into a meal in its own right. If you want something extremely tasty and far from the ordinary, then this is for you.

40 Minutes

Serves 2-3

300 kcal per serving

METHOD

Heat the oven to 200 degrees Celsius (400 F), Gas Mark 6.

Place the broccoli in a bowl and cover with the 1 tablespoon oil and 1/2 teaspoon of sea salt. Mix well to cover and place onto a baking tray. Bake in the oven for around 20 minutes.

Whilst the broccoli is roasting, fry the spring onions in 1 teaspoon of olive oil for 3-4 minutes until softened.

When the broccoli is ready, add to pan with the spring onions, along with all of the other ingredients except for the baby leaves. The baby leaves are added later.

Stir well and allow to simmer for 6-8 minutes until the broccoli is tender. Place in a processor and whiz until smooth. If you prefer a smoother texture you can pass the soup through a sieve.

Place back in a pan and add the baby leaves. Cook through on a low heat until the soup is hot and the leaves have wilted.

Serve garnished with a few leaves and crumbled walnuts.

RECIPE NOTES

This soup can be reheated but is best served when it is freshly cooked, to get the best from the fresh tastes and textures.

RECIPE TIPS

Experiment with different leaves and nuts to get different flavour combinations.