Don't you just love those recipes you come across one day that make you think to yourself, "Why didn't I think of that???" Well, this is one of those. I definitely can't take credit for this one, but it is so good and so easy I just had to share.
And it's fresh and colourful: perfect for spring!
I originally came across this recipe by Gordon Ramsay on one of his shows on the Food Network and while I'm not necessarily a huge fan of him, I am a huge fan of his recipes. I've never made anything of his that I didn't absolutely love. You can watch a video of him making this soup here.
2-3 large heads of broccoli
Freshly cracked pepper
Goat cheese (a few knobs per serving)
Olive oil (optional)
The 3 ingredients in this soup are simple: water, broccoli and sea salt.
Start with a pot of boiling water. Be sure the water has
reached a hard boil (over high heat) and add a generous pinch of sea
salt (about 2 tsp).
Wash the broccoli and cut the florets off the stalks. It's fine if you have some weird-looking chunks; you'll be pureeing the soup so the pieces don't need to look pretty. Just try to make sure they're evenly sized so they cook evenly.
Chuck the broccoli in the pot of boiling water and put the lid on.
Let the broccoli boil for about 4-5 minutes, or until you can stick a fork through one of the stems fairly easily but the broccoli isn't falling apart. Be careful not to overcook the broccoli; it should remain a nice dark green colour.
Don't drain the water from the pot. Instead, remove the broccoli pieces to the blender using a slotted spoon.
You'll be left with a pot full of broccoli stock. Pour some of the stock into the blender until the water level is at about half. You can discard the rest of the broccoli water, or you can save it and freeze it for the next time you make homemade vegetable or chicken stock.
Puree the mixture until it's smooth.
In his original recipe, Gordon Ramsay suggests that this soup be served with a few knobs of goat cheese, a few walnuts, another small pinch of sea salt and some freshly cracked pepper. Oh, and a little drizzle of olive oil, which I omitted.
To cut the goat cheese smoothly for a nice presentation, Ramsay recommends dipping a knife in the water while the broccoli is boiling to heat the knife (This is always a good trick for cutting anything that tends to tear, crack or break apart while cutting!).
Doesn't it look stunning??
Because this soup is so simple, it could easily be served with other garnishes like grated cheddar or parmesan cheese, a dollup of Greek yogurt, or, for a vegan option, coconut milk or coconut cream.
A bowl of soup on its own is 0 WW PointsPlus, but with the added goat cheese (I used reduced-fat) and walnuts, one serving is 4 WW PointsPlus.
I hope you enjoy this recipe as much as I do! My kids don't know it yet, but they're having it for lunch again tomorrow!!