Who doesn’t love food that is nutritionally balanced, screams fine dining without the pretence or expense, easily prepared at home with readily available ingredients?
This soup is the answer as it is packed with flavour and deliciousness. It is rich and robust without using cream and I know it is going to be this season’s favourite.
Cook’s notes: If you want to retain the green colour of broccoli, use hot stock and leave the soup uncovered if not serving immediately.
1 large head of broccoli, florets and stalk separated
1 tablespoon vegetable oil
4-5 spring onions, trimmed and roughly chopped into 2 cm pieces
5-6 cm piece of fresh ginger, peeled and finely chopped
1l hot, vegetable stock
75g leftover cooked rice