Extra purple broccoli leaves and mascarpone for toppings
Instructions
In a large pan heat the oil and add the onion. Gently sweat down the onion until transparent.
Next add the pears and stir.
Then add both the purple and standard broccoli and mix together well. Continue to cook for a further 5 minutes, stirring regularly.
Add the boiling water to the pan and bring to the boil. Place on a lid and simmer for 5 minutes.
After 5 minutes the broccoli should have started to wilt slightly but still have retained its colour.
Remove from the heat and either transfer to a blender or use a hand blender. Blitz the soup until smooth. Add more boiling water if the consistency is too thick.
Next add the mascarpone and blitz again.
Taste the soup and season.
At this point the soup can be returned to the heat before serving, topped with extra mascarpone and chopped purple broccoli leaves. Alternatively, transfer to containers, cool and then freeze.
Soup will keep well in the freezer for up to 3 months.
Notes
deliciously healthy, vegetarian, gluten free and full of nutritious veggies