(Serves 8)
1 Tblspn olive oil
1 large onion, chopped
1/2 teaspoon ground nutmeg
6-8 cups vegetable stock
2 1/2 cups shelled edamame
1 large head of broccoli chopped
3 cloves garlic (minced)
2 bay leaves
Good grind of salt and pepper
1 Tbspn goat cheese for serving
tub of goat cheese
1 baguette, sliced
Heat oil in a large heavy bottomed pot. Add onion and nutmeg and cook for 5 minutes. Add broth and vegetables and bay leaves and bring to a boil then simmer for 20 mins. Remove bay leaves and transfer soup to a blender. Whizz til it is a thick puree. Return to pot and warm, before serving. Ladle into bowls and top each with 1 tspn of goat cheese.
Top slices of baguette with goats cheese and grill for 5 mins to serve with soup.
