Creamy Broccoli and Bell Pepper Soup

Method

1. Cut the broccoli into small florets and dice the stems.
2. Slice the leek into discs.
3. Cut the bell pepper in half, remove the white pith and seeds, then cut into strips and dice.
4. Halve the cherry tomatoes.
5. Crush and finely chop the garlic clove.
6. Finely chop the tender rosemary needles.
7. In a pot, heat extra virgin olive oil and sauté the garlic and rosemary.
8. Add the leek and sauté for a couple of minutes over low heat.
9. Add the cherry tomatoes and continue cooking.
10. Add the bell pepper and a pinch of salt. Cook for a few minutes.
11. Add the broccoli and sauté well.
12. Cook until the vegetables are wilted and the tomatoes have dissolved.
13. Add water (about 1 litre) to cover the vegetables. Bring to a boil.
14. Cover and cook for 20-25 minutes from the boil.
15. Blend with an immersion blender until smooth.
16. Return to the heat for another 5 minutes, adjust salt to taste.
17. Serve with a drizzle of raw extra virgin olive oil. (Optional: add chili pepper.)