Adapted from martas dymek and jadlonomia ‘zufällig vegan’

ingredients for 4
400g or one large broccoli, washed, cut into florets (use stalk cut into discs to create the stock)
1 leek, trimmed, washed, chopped into rings ( ditto to create stock, try it out sometime! )
2 tbsp vegetable oil for frying
2 cloves of garlic
750 – 1000 ml broccoli stock
250 ml coconut milk (or further cup of veg stock) – optional to make it creamy – if not used, add more stock
salt, pepper and freshly ground nutmeg seasoning

take the cut up stalks and heat in the oil for 5 mins, add 750 – 1000 ml water, bring to the boil and simmer for 30 mins, then remove stalks and place the stock aside for later

meanwhile, heat 2 tbps oil in pan, add the garlic and fry hot for 30 seconds, then add the leek, reduce the heat and fry for 5-10mins so that it stays pale and soft

add the broccoli florets to the pan and let soften a bit, then add brocolli stock to the pan with salt and pepper and bring to boil to simmer for about 10-15 mins so that the broccoli goes soft, care not to overcook

remove from heat then blitz with a blender or hand whisk until desired consistency is reached, coarse to smooth

add coconut, reheat and simmer for another 5 mins, checking salt/pepper/nutmeg seasoning

serve with pieces of toasted pumpkin seeds and pumpkin oil, plus plenty of warm white bread eg. if this is a main course