Broccoli and garlic are a powerful combination, providing plenty of vitamins A and C, which boost immune function. Allicin, a compound in garlic that has antibacterial properties shown to be effective against colds and stomach viruses. Coriander has anti-inflammatory and anti-microbial activity.
1 table spoon olive oil
2 clove garlic peeled and coarsely chopped
1 small onion peeled and diced
1 small leek, chopped
1 medium carrot cut into rounds
½ tsp paprika preferably smoked
1 tsp ground coriander
1 large head broccoli (about 250g florets)
1.2L of vegetables or chicken stock
Sea salt and freshly ground black pepper to taste
1. In a medium pan, heat the oil on medium heat. Saute the onion, leek, carrot and spices for 3-5 minutes until soft.
2. Trim and coarsely chop broccoli, add to the pan along with garlic, vegetable or chicken stock and simmer, covered on low heat for 15 minutes (until broccoli is soft).
3. Place in a blender (reserve a few florets for decoration, if you wish) and puree until creamy, taking care to hold the lid on firmly.
4. Season with sea salt and freshly ground black pepper and reheat as necessary.