• 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


  1. Heat the oil in a saucepan and fry the garlic for 1-2 minutes.
  2. Pour the chicken or vegetable stock into the pan and add the broccoli florets.
  3. Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.
  4. Season with salt and pepper, then transfer to a liquidizer.
  5. Blend until smooth.
  6. Ladle the soup into serving bowls and drizzle with cream to serve.