Because our mantra at the moment is 'Eating with Awareness' I'm trying to make life easier by having something really tasty and easy in the fridge that makes lunch a no-brainer, and you can't do much better than a really gorgeous soup. BUT it has to have balls, it has to be a trouper souper, it has to sa-tis-fy. Look no further! Make a load of this, stick it in the fridge and you are, as they say, good to go!
KITCHEN TIME: 5 mins prep, 15 mins cooking
1 tsp light olive oil or other neutral oil
1 red onion, diced
2 cloves of garlic, finely grated
500ml vegetable stock, from a cube
2 heads of broccoli, chopped
Milk as required
1 heaped tsp Dijon mustard (smooth)
50g Pecorino (or Parmesan) cheese, finely grated
PREP TIP: Make this on a Sunday and enjoy a week of easy, healthy lunches.
Heat the oil in a large saucepan. Add the onions and garlic and fry gently for 2-3 minutes. Add the stock and then the broccoli. Top up with milk to make sure all the broccoli is well covered. Add the mustard and cheese and season well with salt and pepper. Bring to the boil and simmer gently for 15-20 minutes until the broccoli is tender. Allow to cool a little before blending in a blender, food processor or with a hand blender to a smooth consistency. Eat straight away or it will keep for a few days in a Tupperware container in the fridge. Also freezes well.
SERVING TIP: You can loosen with a little water when serving if required, it does tend to thicken if you have been storing it in the fridge.
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