Page 72 - Mayrlife 2025 English

Broccoli Soup
INGREDIENTS FOR 2 SERVINGS:
2 medium-sized starchy potatoes
Rock salt
2 bay leaves
1 head of broccoli
Nutmeg
200g wild broccoli
50g basil
Fenugreek
Hyssop
approx. 100ml cream or 4 tbsp olive oil (PDO)
4 tbsp flaxseed oil
PREPARATION:
Peel the potatoes, chop them into small pieces, and
cook them with the rock salt and bay leaves in about
1 litre of water until soft (this should take around
30 minutes). Meanwhile, separate the broccoli florets
from the stem, peel the stem, chop it, and cook it
with the potatoes. For the garnish, steam the wild
broccoli until tender but still firm to the bite. Divide
the broccoli florets, and add them to the potatoes
for the last 5 minutes of cooking.
Remove the bay leaves, and blend the potatoes and
broccoli with the cooking water, basil, fenugreek,
hyssop, and cream using an immersion blender
until smooth. Cut the wild broccoli into bite-sized
pieces and serve it in the soup. Drizzle with
flaxseed oil before serving.
PHOTO: Ulrike Köb
‘I love broccoli. It’s a
green powerhouse,
packed with
essential vitamins
and minerals.’
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