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Ingredients:

• 1tsp Olitalia E/V Olive Oil

• 2tsp Butter

• 1 Small Onion or Shallot

• 2 Garlic Cloves

• 1 Knorr Vegetable Stock Pot

• 1pkt Emborg Frozen Broccoli

• 1tub Elmlea Plant

• 1 Grated Dried Peppered Goat’s Cheese (Ġibna) or Ħanini Ġibnaroll

• 400ml Water

• Salt & Pepper to taste

Directions:

1. Finely slice the onion and garlic and fry them in a saucepan with the oil and butter until soft.

2. Add the broccoli, water, and the stock pot and cover.

3. Bring it to a gentle boil, then lower the heat and simmer for about 8 minutes or until the broccoli softens. 

4. Turn off the heat and carefully blend everything using a hand blender. Be careful as it is hot. If using a plastic blender, allow the soup to cool off a little.

5. Grate half of the peppered ġbejna and add the Elmlea Plant. Alternatively, you can use fresh cream.

6. Mix well and turn on the heat again until it’s well combined and creamy. Season to taste with salt and freshly ground pepper.

7. Bring it to a gentle boil and it’s ready to serve. 

8. Serve with a thin slice of peppered ġbejna on top.

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