- 1 large or two heads of broccoli (as fresh as possible)
- Salt (3 tsp.)
- Ground Black Pepper (4-5 turns on the grind wheel)
- Olive Oil
- Vegetable stock cube (or similar)
Bring water with stock cube to a boil in a large stock pot. Add a large pinch of salt (1 – 1 1/2 Tbsp.). Add broccoli and boil rapidly. You will want to slice your goat cheese at this point if you’re making the fancy version. Your broccoli is finished cooking when you can pierce it with little or no effort.
Remove the stock pan from the stove burner. Do not pour the water out. Use a slotted spoon to add broccoli to a blender but be careful because it’s boiling hot! Pour enough of the water left over from cooking the broccoli to fill the blender half way. Add a pinch (or more) of salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds. If you are making the fancy version, add five walnuts to the bottom of a shallow bowl and then place pieces of goat cheese on top of them. Pour soup into shallow bowl. Drizzle lightly with olive oil.
Serve with sour dough bread.
Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fibre. Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.