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© 2018 Autumn to Summer

Broccoli soup



January is one of my least favourite months. I really want to have the energy that a brand new year can bring, but it’s still the middle of winter, and I still want to just hibernate.


When I hear people talking about going on a diet and starting a new exercise regime, it makes me want to crawl under the covers and avoid everyone until the fuss has died down.


I can’t even consider making any kinds of change until the signs of spring start to appear and I feel my energy levels lift. Then I can start to hear the call for new adventures.


I’ve been making this soup a lot during January. It has a nice comforting consistency. The ginger gives it a warming zing and its vibrant green colour reminds me that spring is on its way, even though it doesn’t feel like it outside.



Broccoli soup topped with sesame seeds, seaweed and spring onions

INGREDIENTS

1 medium sized red onion, chopped

1 clove garlic, minced

1 thumb sized piece of ginger, minced

1 head of broccoli, pulled into florets

1 handful of spinach

1 handful of cavalo nero, chopped

1 litre chicken or vegetable stock

1 tsp Dijon mustard

1 tsp raw apple cider vinegar or a squeeze of lemon juice

1 tbsp olive oil

Toppings

½ sheet nori seaweed, shredded

Sprinkling of toasted black and regular sesame seeds

Sprinkling of chopped spring onions


INSTRUCTIONS

Heat the olive oil in a pan and add the onion. Cook for about 10 minutes, until the onion is soft and sweet.

Add the garlic and ginger and cook for another 2 minutes.

Add the broccoli and cook for a further minute.

Add the stock and simmer. After 10 minutes, add the cavalo nero and simmer for a further five minutes.

Turn off the heat and add the spinach. Allow to wilt. Whizz to a smooth consistency with a hand blender. Add the mustard and vinegar or lemon juice and give it a final whizz. Add a splash of water if the consistency is too thick.

Reheat gently and divide into bowls, sprinkling the toppings at the end.