Ingredients
1 large clove of garlic
2 sticks of celery
approx. 500g broccoli
a handful of fresh basil (chopped)
1-2 tbsp. macadamia oil *
1 litre vegetable stock
¼ cup pinenuts
crumbled parmesan cheese to top extra basil for garnish
Method
Gently heat a little oil in a large pot before adding to it the finely chopped garlic. Cook for a minute or 2, then add the chopped celery, and continue to cook these for a few minutes to allow the flavours to develop. Next add the chopped broccoli, basil and vegetable stock. Bring to the boil and gently simmer for approx. 20 minutes or until the broccoli is tender, but still green. Take off the heat and blend with a stick blender until there are no large chunks of broccoli present. Taste here and season with a little himalayan salt if needed
Pop the pinenuts into a small non-stick frypan and dry toast them until they are a light golden colour. Serve up the soup into individual bowls and top each bowl with a few torn leaves of basil, a couple of pinenuts, and a little shaved parmesan.
* I used macadamia oil in mine because I love the flavour. You could use olive oil another for cooking here.
Enjoy J Shaz
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