Broccoli, Pea, and Basil Soup.

Warm Diet Essentials: Broccoli, Pea, and Basil Soup - Q by Equinox:
London's cooking darlings, the Hemsley sisters, authors of The Art of Eating Well, love a pea soup, and for this take, they incorporated broccoli stalks to balance out the sweet starchiness.

Ingredients:
2 tbsp. ghee
2 large onions, roughly chopped
2 garlic cloves, diced
3 celery sticks, roughly chopped
Large pinch of dried oregano
80 gr fresh basil (pull the leaves from the stalks and roughly chop the stalks)
1.5 kg broccoli, slice the stalks and roughly chop the florets
1.5 litres bone broth or vegetable stock
500 gr frozen peas
Juice of 1 lemon
Extra virgin olive oil or flaxseed oil, to serve
Parmesan, sea salt and black pepper

Directions:
1. Heat the ghee in a saucepan with a lid over a low heat and gently fry the onion for 10 minutes until soft, stirring occasionally.

2. Add the garlic, celery, oregano, and chopped basil stalks and stir.

3. Add the broccoli, broth, and a large pinch of salt and pepper and stir.

4. Bring to a medium simmer, pop on the lid, and simmer gently for 10–15 minutes until the broccoli stalks and florets are just tender (you don’t want to overcook the broccoli).

5. Remove from the heat and add the peas, basil leaves, and half the lemon juice.

6. Blend the soup (in batches if needs be), adding a little more liquid if it’s too thick. Check for seasoning and finish with an extra squeeze of lemon juice if needed.

7. Serve each bowl with a drizzle of extra virgin olive oil or flaxseed oil and a shaving of parmesan.

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