This might sound like a strange combination, but it works really well.
Cooking broccoli in the soup’s stock means you retain the vitamin content. And the peanut butter is packed with essential fats and minerals.
You can use mature broccoli heads or sprouting broccoli for this recipe – whatever you’ve got to hand.
Ingredients
Serves 4 as a side dish
400g fresh calabrese, sprouting or tenderstem broccoli
1 large onion
1 pint milk
2 tablespoons olive oil
1 vegetable stock cube
2 tablespoons peanut butter
salt & pepper to taste
Method
1. Peel the onion and chop it roughly.
2. Gently heat the oil in a pan and saute the onion for 5 minutes, until starting to soften.
3. Wash the broccoli thoroughly and chop into even-sized chunks.
4. Add the broccoli, stock cube and milk to the pan. Simmer gently for 15 minutes, until the broccoli has softened. Note: keep an eye on it so the milk doesn’t boil over.
5. Put the soup in a liquidiser with the peanut butter. Blend until smooth.
6. Season with salt and pepper to taste.
Time From Cupboard-To-Table
About 30 minutes
Notes & Variations
Serve sprinkled with toasted sesame seeds.
Categories: recipes, seasonal eating, vegetables
