Broccoli cream soup with nettles and cheese
1/2 head of broccoli
1 stem of green onion
1 medium carrot
1 small zucchini
2 handfuls of nettle leaves
Salt and pepper to taste
½ teaspoon dried celery and fenugreek leaves
2 tablespoons thin rolled oats
3 portions of Laughing Cow cheese
2 tablespoons fresh parsley, dill and flat mint (chopped)
1 tablespoon of butter (clarified for me)
Oil to taste
Bring 1 to 1.2 liters of water to a boil in a saucepan. Dip in the broccoli florets, onion, nettles, zucchini and carrot, chopped into large chunks. Season with salt, pepper, dried celery and fenugreek leaves (or other spices of your choice). Cover and simmer over low heat.
About 20 minutes later, add the oats, the portions of melted cheese and the fresh spices. Boil for a further 10 minutes. Remove the soup from the heat and flavor with butter and oil (I prefer cold pressed oils). Then blitz it into a creamy soup.
Serve the broccoli cream soup hot garnished with favorite croutons.