I can not stress enough how easy it is to make this soup. And it's tasty and healthy! I saw the recipe in the Sunday Times in their 'Easy Eats' section and then as usual kind of did my own thing by not following the measurements or finely chopping when I'm supposed to. And for once, it turned out great :)
Before you start, one thing you definitely need is some kind of blender, either a hand blender, food processor or liquidizer. If you don't have one in your kitchen, go buy one as they are extremely useful.
So you start by chopping up an onion and 2 or 3 cloves of garlic. Don't worry about chopping it up too fine if you're lacking in knife skills like me. It's anyway all going to mashed up and if there any random large bits of onion, just call the soup 'rustic' like I do!
Then tear off the florets from broccoli. Tear up any big florets into little pieces.
Next, heat about 2 tablespoons of olive oil in a large pot and then add the garlic and onion and cook it for a few minutes till it gets soft. Then add 500 ml (about 2 cups) of chicken stock - if you bought the cubes then add 500 ml boiling water and then throw in the chicken stock cube. Stir and then add the broccoli bits and bring to a boil. Once its all bubbling, lower the heat to medium-low and simmer for 10-12 mins.
Then turn off the heat and either transfer the contents to your blender or if you have hand blender, you can just blend it in the pot till it becomes smooth. Then add a little bit of salt and lots of pepper and a tablespoon of cream and you're done. To make it look pretty, you can garnish it with some flaked almonds.