Summer Broccoli, Kale and Pea Soup

Broccoli soup is one of my all times faves. Mainly because you’d have to have undergone a lobotomy to mess it up, but also because, it’s just plain yum!

Recently I decided to up the anti on my regular repertoire by adding a few little extras to this down to earth dish by adding a base of creamy cauliflower mash with ricotta and roast garlic along with some lightly toasted pine nuts and almonds. And the result? Pretty darn delish.

Here’s how it’s done…

Summer Broccoli, Kale and Pea Soup

INGREDIENTS

1 Tbsp. of coconut oil
1 litre of vegetable stock (store bought is fine. I use low salt)
1 large head of broccoli, rinsed and cut into florets
300g of peas (if you use frozen peas, make sure they have defrosted)
2 handfuls of kale, rinsed and pat dry
1 onion finely chopped
1 medium to large handful fresh mint chopped
2 cloves of fresh garlic grated
Pine nuts and/or blanched almonds for garnish
1 Tbsp pomegranate seeds for garnish (optional)
1 handful fresh cherry tomatoes
Sea or rock salt and pepper to taste

INSTRUCTIONS

On medium heat, melt coconut oil in a large saucepan and gently fry the onion and garlic until transparent.
Add all remaining ingredients except nuts, tomatoes and pomegranate seeds and bring to the boil. Reduce the heat and simmer for approximately 15 minutes or until broccoli is cooked through. Remove from heat and allow to cool for 15 minutes while you lightly toast pine nuts and almonds.
Puree the soup using your hand held blender or food processor to desired consistency.
Season with salt and pepper and heat through before placing on a bed of creamy cauliflower mash with ricotta and roast garlic and topping with chopped cherry tomatoes, toasted nuts and pomegranate seeds to serve.