Ingredients

• 1 tin of tuna
• 1 head of broccoli
• 1 onion
• 2 courgettes
• 1/2 small onion
• 1 potato
• Vegetable stock
• 200 ml of fresh cream (or whole milk)
• 1 clove of garlic
• 4 slices of wholemeal bread
• Extra virgin olive oil, salt, and black pepper to taste
• 1 teaspoon of powdered spinach*
• Fresh herbs
• Edible flowers and red peppercorns, for garnishing

Preparation

1. 1

   In a frying pan, stir fry the garlic in two tablespoons of extra virgin olive oil for a short time with salt, black pepper, and fresh herbs. Take out the garlic, add the chopped vegetables, cover with vegetable stock, and cook over a low heat for about twenty minutes.

2. 2

   When the vegetables are nearly done, add the cream and cook over a low heat for a further five minutes. Season the slices of bread with extra virgin olive oil on both sides and heat in the oven at 180°C / 350°F / Gas Mark 4 for five minutes.

3. 3

   Use a stick blender to process the hot vegetables until you get a velvety soup. Add two tablespoons of extra virgin olive oil and mix well. Serve the hot soup in bowls (heat a little, if needed), add the flaked tuna and garnish with edible flowers and pink peppercorns.

4. 4

   *The powdered spinach is used here simply to intensify the colour of the soup.

5. 5

   If you prefer, you can use 200 g of cooked spinach and process along with the remaining ingredients.