A supercharged bowl of green goodness, this broccoli soup gets a native ingredient makeover with the addition of saltbush. Luxed up with a little cream and topped with lemon zest, it's a wholesome dinner for weeknights that require a touch of TLC.
Preheat oven to 220°C fan-forced. Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Thinly slice celery. Thinly slice garlic. Cut small florets from broccoli. Trim broccoli stem and thinly slice.
Heat oil in a saucepan over medium heat. Add leek, celery, garlic and saltbush and cook for 3-4 minutes or until softened. Add broccoli florets and stems and cook for 2-3 minutes or until starting to soften.
Add stock cube and 650ml water to the saucepan and bring to a simmer. Reduce heat to medium-low, cover with a lid, and gently simmer for 12–15 minutes or until broccoli is completely tender.
While soup is cooking, bake garlic bread according to packet instructions.
Remove soup from heat and using a hand-held stick blender, blend until smooth, being careful as the soup is hot and may splatter. Stir through ½ the cream. Finely grate zest and juice lemon. Add juice to soup to taste and season with salt and pepper.
Divide soup between bowls, drizzle with remaining cream and sprinkle with lemon zest. Serve with garlic bread.