This is a super-quick and fresh, summery soup. It takes literally about 10 minutes to make and works equally well as a lunch dish or a light evening meal. And if you’re into gazpacho this soup is delicious and refreshing when served cold as well.
Serves 2:
Cooking time: Approx. 10-12 minutes
INGREDIENTS
- 1 large broccoli, cut into small florets
- 1 bag of watercress
- 1/2 onion, finely chopped
- 2 cloves of garlic
- 1 Litre of veg stock
- 100g of chorizo
- 100ml of double cream
- fresh salad cress
METHOD:
Chop the chorizo into small chunks (approx. 0.5cm) and fry in a little bit oil over a medium high heat until crispy. Remove from the pan, drain on some kitchen paper and then set aside.
While the chorizo is frying add the chopped onion to a large soup pan with a little olive oil and cook over medium heat for 2-3 minutes until the onion starts to soften. Crush in the garlic cloves (or chop finely if you don’t have a garlic crusher) and cook for another minute before adding the broccoli florets and the veg stock. Bring to the boil, then turn down the heat and simmer gently for 5 minutes. Add the watercress and cook for another minute, then pour in the double cream and blitz everything together in a blender.
Season to taste with salt and pepper, then transfer to soup bowls and sprinkle with the crispy chorizo bits and some of the fresh salad cress. Finish off with a little drizzle with a little bit of olive oil. Serve with freshly toasted crusty bread
