Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Sometimes your body tells you things – and somehow you know just what you need.

Recently I craved fresh greens, and couldn't resist the bargain at the greengrocers with broccoli at 90 cents per head.

The same shop had the very fashionable kale at $3.50 for five floppy leaves. This super vege has taken over the popularity as number one seller.

Broccoli still remains a super vege packed with vital nutrients – and for me, has much more versatility. And the microgreens from broccoli are highly beneficial.

The best way to eat broccoli is to grill it with some olive oil, lemon juice and cheese.
However, this week's going share my simple and tasty broccoli and peanut butter soup.
It's perfect for when you buy too many bargain broccoli heads to use all at once, like I did last week.

Peanut butter I hear you say, well surprisingly it goes impeccably with the broccoli flavour and helps add body to the soup.

For my soup I use peanut butter freshly-made by Small Batch Artisan Edibles right here at Mount Maunganui.

It's available at farmer's markets and selected stores.

Keeping things fresh is important and it's wise to use the broccoli before it goes yellow and languishes too long in the vege crisper.

Broccoli and peanut butter soup

Serves 4
Ingredients
2 heads broccoli
50g butter
1 medium onion, chopped fine
2 Tbsp peanut butter
1 clove garlic
Salt and pepper
¼ grated whole nutmeg
1 375ml can evaporated milk
200ml water

Method

Begin by cooking the onion slowly with the butter in a suitably-sized pot. Chop up the broccoli fairly small – everything including the stalk– and add to the pot.

Keep cooking slowly for about 10 minutes.

Then add the garlic clove, which can be minced, grated nutmeg and a little water.

Stir well and allow to come back to the boil.

Add the peanut butter and the rest of the water, and simmer for a few more minutes.

Add the evaporated milk and cook, stirring occasionally for another five minutes.

Blitz in a food processor or with a stick blender and the mixture return to the pot.

Reduce it and season with salt and pepper. The soup's thickness depends how long you cook it for; usually only a minute or two will be enough.