Broccoli and Potato Soup

  • ½ cups olive oil, plus more as needed
  • 2 heads broccoli, separated into small florets, stems peeled and diced
  • teaspoons salt, adjust to taste
  • 1 red onion, diced
  • 4 garlic gloves, chopped
  • ¼ teaspoons chilli flakes
  • 2 medium potatoes, peeled and chopped
  • 750 milliliters vegetable stock
  • ¼ teaspoons finely grated lemon zest
  • teaspoon fresh lemon juice, more to taste
  • Sour cream and seed mix to finish
  • Flaky sea salt, to taste
  1. Heat the olive oil in a large saucepan over medium heat.

  2. Sauté onion about 5 minutes, stirring occasionally, but do not let it colour.

  3. Add garlic, sauté about 2 minutes. Be careful not to burn.

  4. Add broccoli, potato, vegetable stock.

  5. Season with salt, lemon juice, and chilli.

  6. Bring the mixture to a boil, then reduce the heat, and simmer 15 minutes, or until the vegetables are tender.

  7. Remove the saucepan from the heat and allow to cool.