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Chilled broccoli and sunflower seed soup

Name: Chilled broccoli sunflower seed soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 6 cups (1.5L) vegetable stock; 2 tbs extra virgin olive oil, plus extra to serve; 1 onion, finely chopped; 1 tsp fennel seeds; 2 garlic cloves, chopped; 1kg (about 2) broccoli, cut into florets; 1/2 cup (80g) sunflower seeds, plus extra toasted to serve; Flowering fennel fronds (optional – substitute dill), to serve

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Chilled broccoli and sunflower seed soup

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This is a refreshing soup to be enjoyed chilled. It’s perfect for entertaining – make in advance and serve it straight from the fridge. But you can also eat this soup hot, says Hetty. Recipe by Hetty McKinnon and Jodi Moreno.

6 cups (1.5L) vegetable stock
2 tbs extra virgin olive oil, plus extra to serve
1 onion, finely chopped
1 tsp fennel seeds
2 garlic cloves, chopped
1kg (about 2) broccoli, cut into florets
1/2 cup (80g) sunflower seeds, plus extra toasted to serve
Flowering fennel fronds (optional – substitute dill), to serve

Method

1.

Place the stock in a saucepan over high heat and bring to the boil. Cover and set aside.
2.

Heat oil in a saucepan over medium heat. Add onion and cook, stirring regularly, for 4 minutes or until softened. Add fennel and garlic, and cook, stirring regularly, for 2 minutes until fragrant.
3.

Add broccoli and hot stock to the onion mixture, increase heat to high and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until broccoli is tender but still green. Stir through sunflower seeds and cook for 5 minutes or until seeds are slightly softened. Set aside to cool.
4.

In batches, transfer to a blender and whiz until completely smooth. Transfer the soup to a large bowl, cover and chill until completely cooled. Ladle cold soup into bowls. Scatter with flowering fennel fronds, if using, and extra sunflower seeds. Drizzle with extra oil to serve.