Step by step
Pop a large pot over medium heat. Add a splash of olive oil. Tumble in the onion and garlic, with a pinch of salt and pepper. Cook until tender.
Swirl the potato through the onion mix. Pour in half the stock. Simmer until the potato is tender, 10-15mins.
Add half of the remaining stock. Let it warm through. Pile in the broccoli. Fold through. Cook for 3-4 minutes until just tender but still bright green.
Add half the feta and the walnuts. Whizz to a smooth soup in a food processor or blender. Taste. Adjust seasoning, if needed. Add a few more walnuts or little more cheese, if you like. Drizzle in more stock (warm it through first), if the soup is too thick. Blend until just right.
Lovely hot or cold. Delicious with little cubes of feta and walnuts scattered on top.
You could also spin this combo idea into a pesto: raw broccoli whizzed up with some toasted walnuts and cubes of feta. Fold through bulgar wheat or a tangle of pasta. Presto. A magical green supper!
Thursday 9th October 2014