Broccoli and Pine Nut Soup

Broccoli is one of my favorite veggies, and if you like broccoli, you will love this soup! The toasted pine nuts pureed in the soup give it a unique flavor and richness.

Ingredients (serves 6)

• Olive oil spray
• 1 sweet onion, finely chopped
• 1 jalapeno pepper, chopped (optional)
• ½ - 1 cup mushrooms, sliced
• 1kg broccoli, trimmed, cut into small florets (1 big bag)
• 6 cups water
• 1/3 cup pine nuts or walnuts
• Salt and pepper to taste
• Nutritional Yeast

Preparation

1. Spray oil in a large saucepan over medium-low heat. Add onion, jalapeno, and mushrooms. Cook, stirring, for 8 to 10 minutes or until onions are browned. Add water as needed to prevent sticking and burning.
2. Add broccoli and water to pan. Cover and bring to the boil. Reduce heat to low and simmer, covered, about 5-10 minutes or until tender. Remove from heat.
3. Meanwhile, heat a small frying pan over medium heat. Dry-fry nuts, stirring, for 3 to 4 minutes or until golden. Add to soup.
4. Using an immersion (hand) blender, food processor, or blender, process soup, (in batches in food processor or blender), until smooth. 
5. Season with salt and pepper.
6. Return soup to pan. Stir over low heat for 8 minutes or until warmed through. Ladle into bowls and serve.
7. Sprinkle with nutritional yeast