Broccoli and mushrooms are such a perfect match. This soup is really the essence of broccoli, very nice and light, but filling.
Serving Size: 2
- 1 head of broccoli, florets only
- 2 types of mushrooms, sliced
- handful fresh parsley, chopped
- splash lemon juice
- 1 vegetable bouillon cube
- one clove of garlic, peeled and whole
- olive oil
- Boil lightly salted water.
- Drop the broccoli florets in the boiling water.
- Cover and cook just until the broccoli has begun to soften, and it is still bright green.
- Heat about 1 tablespoon of olive oil to a pan.
- Toss the mushrooms with the whole garlic clove in the hot oil.
- The garlic clove is just there to lightly perfume the mushrooms, not so much to flavour it.
- Season with freshly ground salt and pepper and a squeeze of lemon juice.
- Add the parsley, toss, remove and discard the garlic clove.
- After about 4 minutes, remove the florets from the water, but keep the water bubbling.
- Puree the florets win a blender, using just enough of the broccoli cooking water to allow the blades to work.
- Keep adding a little water and blitzing until you reach your desired consistency. I wanted it quite thick this time, almost like a broccoli puree, but still a soup.
- Pour soup into a bowl.
- Top with the sauteed mushrooms.
Adapted from a recipe by yongfook.