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Silky broccoli and sunflower seed soup (hot or cold)

Everyday broccoli is transformed into a velvety and silky soup. There’s fennel, which adds a subtle hint of earthy anise for interest and nutty sunflower seeds for richer finish. Then there is the silken tofu, my preferred ingredient for creating creamy soups that are also light. Eat this chilled or warm.

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A bowl of green soup garnished with mint leaves, sunflower seeds, and a drizzle of oil, placed on a marble surface next to a spoon. - Hetty Lui McKinnon

During the Summer, this is a refreshing soup to be enjoyed chilled. Cold soups are perfect for entertaining – make in advance and serve it straight from the fridge, with a few ice cubes. Alternately, you can also eat this soup hot.

Silky broccoli and sunflower seed soup (hot or cold)

Serves

Ingredients

2 tbsp extra virgin olive oil
1 brown/yellow onion, diced
½ tsp fennel seeds
2 cloves garlic, roughly chopped
600 g (2 heads) broccoli, trimmed, florets roughly chopped and stems peeled and chopped
1 liter vegetable stock
450 g silken tofu, undrained
70 g toasted sunflower or pumpkin seeds, plus more for serving
40 g herbs such as basil or mint or both
sea salt and black pepper
Ice cubes, for serving, optional

Instructions

Heat a large pot on medium heat. Add the oil and onion and stir for 2 to 3 minutes until the onion is slightly softened. Add the fennel seeds and garlic and stir until fragrant, about 2 minutes.
Add the broccoli to the pot, along with 1 teaspoon of salt and a pinch of pepper and stir. Pour in the vegetable stock and bring to the boil. Reduce heat to low and simmer until the broccoli is tender but still green, 12 to 15 minutes.
Add the tofu, seeds and herbs. Using a hand held stick / immersion blender (or transfer to a food processor), blend until it is completely smooth and silky in texture. Season with sea salt and black pepper.
The soup can be eaten hot, warm or chilled. To chill, cool it completely at room temperature and then place in the fridge and chill until ready to eat. To serve, ladle cold soup into bowls, add a few ice cubes and top with a scattering of seeds