Broccoli Soup with Cornbread Crumble

Ingredients

For 2 servings

• 2 piece heads broccoli, cut into florets
• 2 piece garlic cloves, minced
• 1 g red pepper flakes
• 960 g vegetable stock
• 120 g heavy cream
• 2 slice cornbread, crumbled
• 2 piece thyme sprigs
• 28 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Warm the olive oil in a pot over medium heat and cook the garlic and red pepper flakes until fragrant.

2. 2

   Add the broccoli, season, cover and sweat for about 10 minutes until beginning to soften.

3. 3

   Pour in the vegetable stock, cover and simmer for a further 10 minutes.

4. 4

   Blend until smooth and creamy, then return to the pot.

5. 5

   Toast the crumbled cornbread in a dry pan until golden.

6. 6

   Stir the cream through the soup and adjust the seasoning.

7. 7

   Ladle into bowls and top generously with the cornbread crumble and fresh thyme.