Ingredients:
1 large broccoli, broken into small florets
2 large onions, sliced
Olive oil for roasting
1 garlic bulb
1 litre vegetable stock
500 gms potatoes, cut into equal chunks
2 bay leaves
100g parmesan cheese, plus extra to serve
Handful freshly chopped coriander
Salt and pepper for seasoning
Method:
Heat the oven at 200’C.Put the broccoli, onion and garlic in a roasting tin. Drizzle olive oil, sprinkle salt and pepper. Roast for 20-15 minutes , toss to get even roasting. In the meanwhile work on your stock and potatoes, boil the potatoes in stock, add bay leaves, cook till potatoes are done completely. Now add roasted broccoli, onion and garlic in the stock. Remove bay leaves , pour the soup in a blender and blend it until smooth . Strain and Pour back the soup into the pan, add the parmesan cheese and stir until melted. Taste and season with salt and pepper. Serve with coriander, extra parmesan and reserved broccoli..
