Broccoli Soup with Extra Virgin Olive Oil

by Emily Wintle

Ingredients:

  • 2 Broccoli heads
  • 8 Garlic cloves, sliced
  • 2 tsp fresh Thyme, finely chopped
  • 6 cups Vegetable Broth
  • 1/4 cup dry White Wine
  • 2 tbsp fresh Lemon juice
  • Salt and Pepper to taste
  • Fresh bread to serve
  • 1/2 cup Vasse Virgin Extra Virgin Olive Oil
  • Parmesan cheese for topping (optional)

 

Method:

Cut off the broccoli florets and chop them. Trim off the bottom inch of each stem, peel them and thinly slice. Combine the broccoli, olive oil, garlic, thyme, broth, wine and lemon juice in a slow cooker. Cover and cook on Low for 5-6 hours. Puree the soap with a handheld blender or a food processor. Season with salt and pepper, then serve in bowls along with the bread and parmesan cheese. Enjoy!

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