In a pan put the chopped broccoli and water just enough to submerge the broccoli (use judgement).
Cook the broccoli in the pan, do not cover or else the broccoli will lose its colour.
Simultaneously mix the garlic and onion in 1/2 teaspoon of oil and roast it in a pan or pre-heated oven at 150 degrees C for
15-20 minutes or until caramelised. As we are using very less oil keep an eye on the onions cause they might get burnt easily.
Once the broccoli is cooked and the onion-garlic has caramelised, mix them together and puree them to a smooth consistency using a hand-blender or liquidiser.
Transfer the liquid mix to the pan on gentle heat, add water to adjust the desired consistency and season with salt, pepper and Italian herb mix.
Bring the soup to a gentle boil and turn off the flame.
Serve this quick Broccoli soup with a crusty bread of your choice.
Enjoy hot.
