This is one of my favorite recipes. It’s simple, healthy, and so, so tasty! I could probably eat all four servings in one sitting!

And it’s a good dish for people who typically don’t like broccoli. If you’re on the fence on this cruciferous green vegetable, give this soup a try.

3 cups broccoli, chopped into small florets
1 shallot, finelydiced
1 Tbsp olive oil
1 clove garlic, minced
1/2 tsp cumin
3 cups vegetable stock
¼ cup pine-nuts
1/2 cup cream
freshly ground black pepper

1. In a large skillet, fry shallots and garlic over medium heat in oil until slightly browned.

2. Add broccoli, cumin, and stock and simmer for 10-15 minutes or until broccoli has softened. Remove from heat and allow to cool for about two or three minutes.

3. Meanwhile, if desired, dry roast pine nuts in a shallow pan or in the oven on a cookie sheet; either way, it should only take about two or three minutes using medium heat.

4. In a blender or food processor, blend broccoli mixture, nuts, and cream to form a smooth texture. Return to pan, heat over medium while stirring frequently for about five minutes, to warm throughout.

Serve immediately with fresh bread. Garnish with black pepper to taste.

Makes three to four servings.

Seen above with crumbled feta and homemade no-knead bread.