Broccoli Soup w/ Sundried Tomatoes

Ingredients:

1 Broccoli

1 carton Single Cream

1 Veg Stock Cube

2 cloves Garlic

50g Sun Dried Tomatoes

2-3 Vine Tomatoes

1/2 tbsp Chili Flakes

1 1/2 tbsp Sweet Paprika

1/2 tbsp Cumin

1/2 Rosemary

Salt/Pepper

Method:

1). Begin with preparing the broccoli. Preheat the oven at 180 degrees. Separate the broccoli into flourets. Add them to a baking tray along with olive oil and all the spices and garlic cloves. Bake in the oven for about 25 minutes.

2). Finely chop the tomatoes into small cubes and place to one side. Add boiling water to a cup with the stock cube and mix until it dilutes. To a bleder, add the sun dried tomatoes along with some of the juice from the jar and blend. Place the mixture in a bowl to the side.

3). Remove broccoli from oven, leave to cool and then add to blender. Blend once quickly before adding the cream. Blend once more quickly before adding the stock to achieve the right consistency.

4). Serve in bowl along with a spoonful of the sun dried and regular tomato. Finish off with a touch of fresh cream on top for extra flavour.