CHILLED BROCCOLI SUNFLOWER SEED SOUP

 This is a refreshing soup to be enjoyed chilled, it's perfect for entertaining-make in advance and serve it straight from the fridge. the choice is yours's you can eat hot or cool.☺

INGREDIENTS

1.5L vegetable stock

2 tbs extra virgin olive oil

1 onion, finely chopped

2 garlic cloves, chopped

2 broccoli, cut into florets

1/2 cup sunflower seeds

METHOD-

1.Place the stock in a saucepan over high heat and bring to a boil. cover and set aside.

2.Heat oil in a saucepan over medium heat. Add onions and cook, stirring regularly, for 4 minutes or until softened. Add fennel and garlic, and cook, stirring regularly, for 2 minutes until fragrant.

3.Add broccoli and hot stock to the onion mixture, increase heat to high and bring to the boil. reduce heat to low and simmer the mixture.,increase heat to high and bring to the boil. reduce heat to low and simmer, stirring occasionally, for 10 minutes or until broccoli is tender but still green .stir through sunflower seeds and cook for 5 minutes or until seeds are slightly softened. set aside to cool.

4.In batches, transfer to a blender and mash until completely smooth. transfer the soup to a large bowl, cover, and chill until completely cooled. serve cold soups into bowls. Sprinkle some roasted sunflower seeds.