Sounds delicious doesn't it? The real truth behind this soup is that it's a detox soup - I was told by a friend of a soup she had made that ahem did wonders for her insides - but the real beauty of this soup (besides the ability it has to make you ride the porcelain) is that it uses a whole bunch of green vegetables you might have lying around in the fridge - and some you might not.
I'm not going to lie, a good hearty bowl of this soup will make you fart like a senior at bingo night but it's super healthy for you, great for the skin and apparently really really good for your intestines and the nasties that can lurk there.
A word of warning, you'll need to make this soup the day before you intend on eating it.
Makes one gigantic bowl
- 2 large heads broccoli chopped
- 2 large leeks chopped
- 3 shallots chopped
- 1 large onion diced
- 1.5 litres low salt vegetable stock
- 2 cloves of garlic
- 2 tbsp olive oil
- A dash of light cream, some chopped shallots to serve
The method here will be a quick one to make up for the hour or so you'll need to simmer this detoxy soup. Heat a large pot and put oil and chopped garlic in. Add chopped onions and Stir. Add broccoli, leeks, shallots and stir fry for 10 minutes.
Add vegetable stock bring to boil. Simmer for 30 minutes until everything is softened - now I've used low-salt vegetable stock so that I can season it to my own tasting, but if you've used the stock before and you're comfortable with the salt level then go for it. You'll know the soup is ready to go when the vegetables look well and truly bathed.
Put the soup in a bowl, cover and refrigerate till cold - unless you make this in the morning that's most likely going to be an overnight job. When the soup is cold add to a blender and process till smooth - unless you've got an amazing blender the soup won't be completely smooth. You can sieve out the lumpy bits of broccoli that remain but that's just a waste of vegetables in my mind. Still it's up to you.
To serve, warm (or if you're adventurous have it cold, it's just as good) season with salt and pepper and if you're feeling fancy (or trying to impress) add a swizzle of light cream and some chopped shallots for that 'I'm trying to emulate a restaurant quality soup but I'm actually an amateur' kind of look.