This soup is great for using up old brocolli or brocolli leaves and stalks. Warm, comforting, and healthy, it’s perfect for autumn evenings

Ingredients (serves 2 hungry people 

1 thumb sized piece of ginger 

2 garlic cloves 

1 head brocolli (including stem), cut into florets 

1 carrot (optional) 

2 tbsp green pesto 

500ml milk or water 

1 vegetable stock cube 

Pine nuts to garnish 

Any other veggies around that need using up 

Optional: fresh parsley, sage or basil, 

Method: 

1. Scrape the skin off the ginger and garlic cloves with a teaspoon and finely chop

2. Heat up the garlic and ginger with the pesto in a large pan until aromatic 

3. Add the broccoli, stock cube and water/milk and bring to the boil. 

4. Turn down the heat and simmer, and when the vegetables have softened, start to use an immersion blender to purée the soup. 

5. Season to taste, adding more liquid or pesto as required 

6. Garnish with pine nuts and pepper