Roasted spiced broccoli soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C. On a large baking tray toss the broccoli, 1 tbsp oil and spices together until well combined. Roast in the oven for 40 mins - 1 hr until the broccoli is lightly charred and starting to soften.

Step 2

Meanwhile, heat the remaining 1 tbsp olive oil in a large saucepan over a medium heat, add the onion and potato, cover and cook for 5 mins, stirring occasionally, until the onion has started to soften. Increase the heat to high, add the stock, re-cover and boil for 10 mins until the potato is soft. Add the roasted broccoli to the pan, bring to the boil and simmer for 2 mins, then blend with a stick blender until smooth.

Step 3

Divide the soup between 4 bowls and serve topped with the peanuts, parsley leaves and a pinch of chilli flakes. This soup freezes well and will keep in the fridge for up to 3 days.

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