- 2 large onions, roughly diced
- 2 garlic cloves, roughly chopped
- Olive oil, for frying
- 300g broccoli florets
- 800ml vegetable stock
- 60ml white rice
- 250ml double-thick cream
- 400g baby spinach leaves
- Juice of 1 lemon
- ½ tsp ground nutmeg
- Salt and freshly ground black pepper
- Canola oil, for frying
- Half a mini baguette, roughly torn
In a large casserole dish over medium heat, sweat the onion and garlic in a small amount of olive oil until soft and translucent.
Turn the heat to high, add the broccoli florets and fry until lightly golden brown. Deglaze with the vegetable stock, add the rice, cover with a lid and cook for 10 minutes.
Add the cream and bring up to the boil. Add the spinach and remove from the heat. Transfer to a jug blender and whizz until smooth and velvety. Add the lemon juice and nutmeg, and season well with salt and pepper.
Heat the canola oil and fry the torn baguette pieces until golden brown. Remove from the oil and drain on paper towels. Season well with salt and serve with the warm soup.