Broccoli Soup

• 1 large broccoli head - stalk chopped, florets separated 
• 1 medium onion - diced
• 2 medium carrots - peeled and sliced
• 3 celery stalks - chopped
• 3 cloves garlic - thinly sliced
• 750 ml vegetable stock
• 190 ml cream - dairy or single cream alternative
• 2 tbsp olive oil
• Salt and pepper - to taste

Ingredients 

1. Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Cook, stirring frequently, for about 5 minutes until they begin to soften. Stir in the garlic and cook for another 30 seconds until fragrant.
2. Toss in the chopped broccoli stalks and florets, then pour over the vegetable stock. Bring the mixture to a simmer, cover, and let it cook for 15 minutes, or until the broccoli is completely tender.
3. Turn off the heat and let the soup cool slightly. Use an immersion blender directly in the pot (or carefully transfer the mixture in batches to a traditional jug blender) and blitz until completely smooth and velvety.
4. Return the pureed soup to the pot over low heat. Pour in the cream, stir well, and let it warm through. Season generously with salt and pepper to taste.