Creamy broccoli soup with pesto oil and pumpkin seeds

I didn't even have the time to say 'broccoli is a supervegetable' to myself subconsciously while eating this soup on Saturday, because I was too busy enjoying.
Considering how super broccoli really is, that has to mean something.


Creamy broccoli soup with pesto oil and pumpkin seeds
(serves 4)

500 g broccoli
2 medium potatoes
chicken stock
100 g cream cheese
salt, white pepper, sugar

for serving:
basil pesto
olive oil
pumpkin seeds

1. Cut off broccoli florets, chop broccoli stems and potatoes. Put the potatoes, broccoli stems and 1/2 of the florets into a saucepan, cover barely with chicken stock. Boil, covered with a lid, for 20 minutes.
2. Puree the potful, add the cream cheese and flavour with salt, white pepper and a dash of sugar.
3. Pour the soup back into the pot, add the remaining florets and heat for 5 additional minutes.
4. Mix a bit of oil into the pesto. Serve the soup with pumpkin seeds and pesto oil drizzled on top.

The soup is very creamy indeed. If the florets are cut small, there's enough for almost every mouthful. They remain a bit crisp and are a good crunch together with the pumpkin seeds in the overall creamy-creamy soup. The potatoes give good body and the pesto attacks an otherwise mild soup with a strong taste, creating a great combination.

I suggest using light stock if you don't want overpower the delicate taste of the broccoli. The supervegetable needs its attention!:)