Instructions

1. Chop the broccoli florets and the stem into small chunks. Chop the carrots too.
2. Finely chop the garlic and ginger.
3. Heat the oil in a saucepan and fry the garlic and ginger for a few seconds. Add a pinch of cayenne, or chilli flakes, if liked.
4. Add the broccoli and carrot pieces then pour the stock over them. Add more stock if the veggies are not fully covered.
5. Bring to the boil, then lower the heat and simmer for 10-12 minutes until the vegetables are tender.
6. Remove the pan from the heat. Season to taste, add the fresh herbs and a pinch of cayenne.
7. Using a hand-blender, process it until you get a smoot or textured soup.
8. Serve the soup with chopped fresh herbs.