- 1 leek
- 2 garlic cloves
- A head of broccoli
- A pinch of dried chilli flakes
- 1 vegetable stock cube
- 1 lemon
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- 800ml boiling water
- Large pan with a lid
- Measuring jug
Trim the very ends off the leek and halve it. Rinse out any grit and finely chop it. Warm a large pan over a medium heat for 1 min. Add 1 tbsp olive oil and the leek. Season with salt and pepper. Cover. Gently cook over a low heat for 5 mins till the leek is soft. Stir now and then.
While the leek sweats, peel and crush the garlic. Break the broccoli into small florets. Roughly chop the stem, throwing away the dry end. Stir the garlic into the leek with a pinch of chilli flakes. Add the broccoli florets.
Crumble in the stock cube. Pour in 800ml boiling water (or just use 800ml homemade stock). Turn the heat up and bring to the boil. Simmer for 10-12 mins, without the lid on, till the broccoli is soft. Ladle into a blender, and blitz or use a hand-held blender to blitz it.
Zest the lemon. Squeeze the juice into the soup and taste it. Add more salt and pepper if you think it needs it. Ladle into a bowl and garish with the lemon zest to serve.