Instructions

1. Cut the florets and the stem of the broccoli into small chunks. Finely chop the onion and garlic.
2. Heat the oil in a saucepan and fry the onion and garlic until it’s translucent.
3. Pour in the stock and add the broccoli. Add more stock if it doesn't cover the broccoli completely.
4. Bring to the boil, then lower the heat and simmer for 10-12 minutes until tender.
5. Remove the pan from the heat.
6. Add the mixed rocket, watercress and spinach leaves, then using a hand-blender whiz until you get a smooth, silky soup. Season to taste.
7. Garnish with some watercress, then serve.
8. For a vegetarian version serve the soup with Greek yogurt, sour cream or crumbled feta.