1kg purple sprouting broccoli
2 litre water
2 cloves of garlic
1 small chilli
100g flaked almonds toasted
100g Berkswell cheese
Salt & pepper
Purple sprouting broccoli is in season, locally grown, contains Vitamin C and naturally folic acid. Almonds contain protein, fiber and Vitamin E. A soup that’s very good for you!
Bring the water to the boil. Add salt and a little of the garlic. Then add the broccoli and cook until the broccoli is soft. Remove and place into a blender and liquidise and add some of the cooking liquid until you get a soup consistency.
Pass through a fine strainer and then season.
To make the pesto, put the chili, parsley, almonds, garlic and Berkswell into a blender until a smooth paste, season.
Place the soup into a bowl and then spoon some of the pesto over the top.