• 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 3 cloves garlic, minced
  • 1 medium fennel bulb, chopped
  • 1 leek, white part only, sliced
  • 2 heads of broccoli (florets and stem), chopped
  • 4 cups vegetable or chicken stock
  • 1 teaspoon sea salt
  • Cracked pepper
  • To serve
  • Light sour cream
  • Fresh parsley


  1.  Add olive oil to a large saucepan and fry off the onion, garlic, fennel and leek.
  2. Add broccoli and stock, and bring to the boil.
  3. Simmer until the broccoli is tender.
  4. Blend with a stick blender until smooth, season with salt and pepper to taste.
  5. Serve with a dash of light sour cream and fresh parsley.

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