Don't run away just yet... allow us to explain. You wouldn't think twice about a few roasted peanuts tossed into a broccoli stir-fry because the flavours work... so why not in a soup. This is a little tip that transforms your soup instead of the usual broccoli and stilton classic.

Ingredients (Serves 4)

200 ml whole milk

1 clove garlic

1 small onion

1 head broccoli

2 tbsp crunchy peanut butter

1 shot oil

1 loaf wholemeal bread

1 veg stock cube

Method

  1. Peel and finely dice the onion and garlic. Fry those in a saucepan with a lid, in a shot of oil for a coupe of minutes. Boil a kettle.
  2. Chop up the broccoli into smaller pieces, stalk as well. Cut the stalk slightly smaller than the rest as it takes longer to cook otherwise.
  3. Add the broccoli to the pan with the crumbled stock cube, 400ml of boiling water and the milk. Heat to a boil, then simmer gently for 10 minutes.
  4. Blitz the soup to a smooth consistency using a heat resistant liquidizer or a stick blender. Spoon in the peanut butter and stir to melt it in.
  5. Taste for seasoning and adjust to your personal preference before serving with crusts of whole meal bread.


Recipe and picture courtesy of SORTEDfood f
or the #vegcurious campaign