200g Organic Broccoli 1 Shallot 2 Garlic Cloves 1 Tsp Vegetable Stock Powder 10g Basil 1 Tbsp Pine Nuts 1 Tsp Grated Parmesan Cheese 30g Flora Margarine 4Pieces of Whole Wheat Bread Blender and a Cup
Preparation (for 2 portion) for
ORGANIC BROCCOLI SOUP, PESTO TOPPING, WHOLE WHEAT TOAST
- Cut the organic broccoli into small pieces, stalk and all. Peel and chop the shallots, crush and chop the garlic, and place them all into a saucepan with 350ml of water mixed with the vegetable stock powder.
- Boil and cook the ingredients over a medium heat for about 8 minutes, or until the broccoli turns soft. Stir grated parmesan cheese, Flora Margarine and freshly ground pepper in for taste.
- In the meantime separate a few basil leaves from their stalks, then proceed to grind the rest of the leaves up with the pine nuts in your blender. If you don’t have a blender, simply place the pine nuts under a cup and crush them, and finely chop up the basil leaves. Add them together so they resemble a paste.
- Purée the broccoli soup and season with freshly ground pepper. Toast the bread and divide the soup up into bowls. Spoon the pesto topping and sprinkle the reserved basil leaves on top. Give the toast it.
With a perfect pesto crunch with every bite and heart healthy ingredients, this dish is the perfect cold-weather meal or scrumptious starter to serve your loved ones.