- 1 onion
- 1 large potato
- 1 garlic clove
- A handful of flat leaf parsley
- A head of broccoli
- 1 vegetable stock cube
- 25g sunflower seeds
- 1 lemon
- 1 tbsp tahini
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 750ml boiling water
- Vegetable peeler
- Large pan
- Measuring jug
- Frying pan
- 1.
Fill your kettle and boil it. Peel and finely chop the onion and potato. Pour 1 tbsp olive oil into a large pan and bring to a medium heat. Slide in the onion and potato and season with salt and pepper. Fry for 4-5 mins, stirring occasionally, till softened.
- 2.
Meanwhile, peel and crush or finely grate the garlic. Finely chop the parsley stalks, and set the leaves aside for later. Trim the dry end off the broccoli and cut the top into small florets. Slice the stalk into small pieces.
- 3.
Add the garlic, parsley stalks and broccoli to the pan and cover with 750ml boiling water. Crumble in the stock cube and stir well. Bring back to the boil, then simmer for 5-6 mins, without the lid (this keeps the broccoli green) till the broccoli is tender.
- 4.
Meanwhile, set a dry frying pan on a mediumhigh heat. Add the sunflower seeds and toast for 3-4 mins, shaking and turning occasionally, till the seeds are golden on all sides. Slide into a small bowl and set aside.
- 5.
Drizzle 1 tbsp tahini into the pan. Use a stick blender to whizz the broccoli into a smooth soup, or transfer the contents of the pan to a blender in batches if necessary, and blitz. Squeeze in the juice from half the lemon and have a taste. Add a little more salt, pepper or lemon juice if needed.
- 6.
Ladle the soup into 2 warm bowls. Scatter over the toasted seeds and parsley leaves and serve.
- Tip
Eat & Keep
This soup will keep for up to 3 days in the fridge or 3 months in the freeze. Stir the toasted seeds and parsley into the soup, then divide into tubs and cool. Seal and chill or freeze. Defrost overnight and reheat till piping hot.