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Recipe by Sara Buenfeld

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1. Preheat the oven to 200C/gas 6/fan 190C. Put the bread in a bowl and add the oil and a little salt. Mix well to coat the bread, then tip onto a baking tray. Bake for 10-12 minutes until crunchy and golden.
2. Meanwhile, chop the broccoli stalks and florets, but keep them separate. Melt the butter in a pan, then add the onion, broccoli stalks and nutmeg and fry for 5 minutes until soft. Add the broccoli florets and stock, then the milk. Cover and simmer gently for 8 minutes until the broccoli is tender.
3. Take out about four ladles of broccoli, then blend the rest in a food processor or with a hand blender, until smooth. Return the reserved broccoli to the soup and check for seasoning. (The soup will keep in the fridge for 2 days or you can cool and freeze it and keep the croutons in a plastic food bag.)
4. To serve, reheat if necessary and scatter with the croutons and goat's cheese.

Per serving

435 kcalories, protein 23g, carbohydrate 24g, fat 28 g, saturated fat 15g, fibre 7g, salt 1.99 g

http://www.bbcgoodfood.com/recipes/1401/

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Ingredients

• 2 thick, crustless slices of bread , cubed
• 1 tbsp olive oil
• 900g broccoli
• 50g butter
• 1 large onion , finely chopped
• generous grating fresh nutmeg or ¼ tsp dried
• 1l vegetable or chicken stock
• 600ml full cream milk
• 100g medium-soft goat's cheese , chopped (rind and all)

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Difficulty and servings

Enough for 4 for lunch or 6 as a starter

Preperation and cooking times

Takes 40-50 minutes

Ingredients

• 2 thick, crustless slices of bread , cubed
• 1 tbsp olive oil
• 900g broccoli
• 50g butter
• 1 large onion , finely chopped
• generous grating fresh nutmeg or ¼ tsp dried
• 1l vegetable or chicken stock
• 600ml full cream milk
• 100g medium-soft goat's cheese , chopped (rind and all)

Per serving

435 kcalories, protein 23g, carbohydrate 24g, fat 28 g, saturated fat 15g, fibre 7g, salt 1.99 g

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