Broccoli – leek soup
Ingredients
- 3 leeks, prepared and chopped
- 1 medium-sized broccoli head
- handful of pine nuts
- 500 ml vegetable stock
- knob of butter
- ½ tsp turmeric
- salt, pepper to taste
Method
- In a dry frying pan gently toast the pine nuts until fragrant and browning (attention – burn easily), remove from heat and set aside. Melt butter in saucepan, add leeks and broccoli, sweat for a few minutes, add stock and toasted pine nuts and bring to a boil. Reduce heat slightly and simmer until vegetables are soft, add turmeric. Remove from heat and blend to a smooth consistency, pass through fine-meshed sieve, adjust thickness as preferred, season to taste.