Recipe: Vegan broccoli soup

Soup is the first dish that Raïnaraï owner Laurent Khellout asked for as a little boy. ‘When I came home from school at twelve o’clock, I would take some money from my mother, go to an eatery and order soup. Soup is something for any moment. And it’s easy, because you can make soup from anything.’ Broccoli, for example.

Preparation

• Preheat the oven to 200°C and roast the garlic for 10 minutes. Peel the shallots and garlic and chop them finely. Wash the broccoli, remove the hard parts of the stems and cut the stems and florets into rough pieces.
• Heat the olive oil in a large pan and briefly sauté the shallots and garlic. Fry the broccoli and the ras el khellout along with them.
• Meanwhile, bring the water to a boil, pour it into the pan with the vegetables and simmer gently for 15 minutes. This soup does not need to be blended and strained.
• Toast the almonds in a frying pan until golden brown. Season the soup with fleur de sel and garnish with the almonds and shiso purple cress.

Title: Ras El Khellout
Author: Laurent Khellout
Price: €32.00
Publisher: Fontaine Uitgevers

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