Broccoli are at their peak right now and with such an abundance the price has dropped. I am taking advantage by using them as much as possible and the addition of a fresh ġbejna makes this soup so satisfying that it can served as a main course.

You will need:
1 tablespoon olive oil
1 head fresh broccoli
1 natural organic stock cube
1 medium onion, sliced
1 clove garlic, smashed
1 potato, peeled and diced
A large fist of fresh mint, chopped some leaves kept for garnish
1 teaspoon dried mint
Salt if required
100ml plain yoghurt
Fresh ġbejna, one per portion.

Cook the chopped onion and garlic over low heat. Add the chopped potato and dried mint and cook for 5 minutes. Add the broccoli, stir and half the fresh mint. Add the stock cube and enough water to immerse the vegetables. Bring to boil on strong heat. Lower the heat and cook for 10 minutes or until the vegetables are just soft. Do not overcook. Remove from heat and allow to cool. Do not cool down on the stove to retain the color of the vegetables. Add half the remaining fresh mint and the yoghurt and use a hand blender to puree until it is smooth. Add seasoning if desired.

Reheat and to serve add the remainder of the herbs. Stir. Serve in soup bowls with a fresh ġbejna and garnish with some mint leaves.

This is a gluten free recipe.

You can find more recipes by Lea on www.goodfoodeveryday.wordpress.com and watch her cook every day on TVM2.

Want to know more about broccoli's benefits? Check out Well-Being Secret's list of 43 science-backed health benefits of broccoli.