Place a large pot filled with water over a high heat and cover with the lid. Whilst waiting for the water to boil, fill a large bowl with cold water and a handful of ice cubes. Once the water is boiling, add the broccoli and blanch for 3 minutes. Drain the broccoli in a colander and immediately place into the iced water for 30 seconds to stop it from cooking further. Remove and strain again before setting aside.

In a large saucepan over a medium heat, add a glug of Olive Oil and sauté the onions until soft and translucent. Add the prepared Vegetable STOCK and potatoes and cook for 5 minutes. Lower the heat and simmer for 20 minutes or until the potatoes are soft.

In the meantime, place a frying pan over a medium heat. Fry the bacon until nice and crispy, then remove and place onto kitchen towel to absorb the excess fat. Once cool, roughly chop into pieces and set aside.

Add the blanched broccoli to the cooked potato soup base and then just cook it for a minute to heat through. Remove the soup from the heat and using a stick blender, blend the soup until smooth. Season with Sea Salt and Black Pepper to taste.

Garnish with the crispy bacon and shavings of parmesan before serving.

Cook’s notes: If you would prefer a richer soup, heat through 250ml of cream just before blending it.
Roasted broccoli makes for a delicious garnish – simply break florets and place on a baking tray, season with a grinding of NOMU One for All and drizzle with Olive Oil. Place under a hot grill for 8 minutes or until they are golden and crispy but not overcooked.