Broccoli Soup

Method

1. 01

   Step 1: Prep the broccoli

   Break the broccoli into florets. Don't throw away the stalk: peel off the tough skin with a vegetable peeler and slice the tender core into rounds. It adds sweetness and body to the soup.

2. 02

   Step 2: Soften the onion

   Heat the oil in a saucepan over medium heat, add the finely chopped onion and cook for 5 minutes, stirring, until soft and translucent but not browned. Add the sliced garlic and cook for 30 seconds until fragrant.

3. 03

   Step 3: Simmer the base

   Add the potato in 2 cm cubes and the sliced broccoli stalk, pour in the hot water, add the salt and bring to the boil. Cover and simmer over low heat for 10 minutes, until the potato is tender.

4. 04

   Step 4: Add the florets

   Add the florets, cover and cook for 5–6 minutes, just until tender but still bright green. Overcooked broccoli turns the soup greyish and cabbagey.

5. 05

   Step 5: Toast the seeds

   While the soup simmers, toast the pumpkin seeds in a dry frying pan over medium heat for 2–3 minutes, shaking the pan, until they puff up and start to pop. Tip onto a plate.

6. 06

   Step 6: Blend

   Take the pan off the heat, add the grated cheese and nutmeg and blend with a stick blender until completely smooth and velvety. If it's too thick, add a splash of hot water.

7. 07

   Step 7: Season and serve

   Stir in the lemon juice, taste and adjust the salt. Ladle into bowls, top with the toasted seeds and freshly ground pepper and serve hot.