This gorgeous green soup is rich and delicious and a perfect seasonal option. It's also filling and nutritious and is packed with antioxidants plus garlic is natural antibiotic so it great for warding off any late Summer colds.
Here's what you need:
2 medium heads of broccoli, chopped 2 handfuls of fresh spinach leaves 1 onion, chopped 1 garlic bulb 1.5 pints of vegetable stock 2 teaspoons tarragon or chervil Extra virgin olive oil
Here's what you do:
:: Preheat the oven to 190 degrees :: Break the garlic bulb open a little (but still keep it intact) and pour a little olive oil into the centre :: Cook for c20-25 minutes or until the individual cloves soften, then leave to cool :: In a saucepan, gently heat some olive oil and add the chopped onion :: Saute until golden brown :: Add the broccoli, stock, herbs and simmer until the broccoli is cooked to taste :: Add the spinach leaves and simmer for two minutes :: Remove the pan from the heat :: Remove the skin from the garlic cloves and add to the soup :: Blend until smoothe
Enjoy!
