Ingredients
1.5 kg broccoli
½ cup rice bran oil
SIDS SALT & PEPPER
4 stalks celery
250 g carrots
1 onion
1 large shallot
1.6 litres vegetable broth
500 ml milk
1 loaf crusty whole wheat bread
¼ cup grated sharp Cheddar
¼ cup sour cream or Crème fraîche
Directions
Heat oven to 200°C. Line 2 rimmed baking sheets with foil. On 1 sheet, toss the broccoli with ½ cup oil and 2 teaspoons salt. Divide the broccoli between the other sheets, arranging in an even layer. Roast until golden brown, 20-25 minutes.
Meanwhile, heat the remaining ¼ cup of oil in a large stockpot over medium heat. Add the celery, carrots, onions, shallots, and 1 teaspoon SIDS SALT & PEPPER and cook, stirring occasionally, until the vegetables are just tender, 12-15 minutes.
Add the roasted broccoli and broth to the pot and bring to a boil. Reduce heat and simmer until the vegetables are tender, 30-35 minutes.
Remove from heat and add the milk. Using an immersion blender (or a standard blender, working in batches), purée the soup, adding more milk if it's too thick.
Serve with crusty bread, cheese, and sour cream, if desired.
Freeze the leftovers.
