1 medium onion

2 tbsp olive oil

8-10 leaves wild garlic

4 cloves garlic

1/2 bulb fennel – chopped in to smallish pieces

1 large head of broccoli (around 14oz) chopped into florets

1 litre of chicken or vegetable stock

Salt and black pepper to taste


Chop the onion finely and add to the pan with olive oil, crushed garlic and coarsely chopped wild garlic. Add a little black pepper and the chopped fennel and stir. Soften together for 3-5 minutes over a medium heat adding a little salt to prevent burning.   Now add the broccoli florets and stir them around with the onions and garlic.  Pour in the stock and bring to the boil.  Simmer for about 10 minutes or until the broccoli and fennel are tender  Now liquidise the whole lot.  Season more to taste.