800 g of broccoli (stems and florets)
1 clove of garlic
1 tbsp olive oil
1.25 I vegetable broth
1 tbsp of hazelnut puree
1 tbsp of seeds
sea salt, freshly ground pepper
Rinse the broccoli, remove the florets and cut the stem into slices. Peel and finely chop the onion. Peel and mash the garlic clove with a knife. Brown the garlic and onion in a pan with olive oil and add the broccoli. Pour in the vegetable broth and bring to a boil. Continue simmering for 20 minutes until the broccoli is tender.
Mix the vegetables with the hazelnut puree in a blender and add a little water if the soup seems too thick. Taste it and adjust the seasoning. Serve immediately and sprinkle with small seeds.
Personally I love to add some parmesan shavings.