This broccoli soup is soup-er healthy and soup-er quick to make. Get it?
1 tbsp olive oil
1 garlic clove, chopped
500ml vegetable stock (more if necessary)
200g broccoli florets
salt and freshly ground black pepper
drizzle cream / vegan cream
Heat the oil in a saucepan and fry the garlic for 1-2 minutes.
Pour the chicken or vegetable stock into the pan and add the broccoli florets.
Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.
Season with salt and pepper, then transfer to a liquidizer.
Blend until smooth.
Ladle the soup into serving bowls and drizzle with cream to serve.