CHILLED BROCCOLLI & SUNFLOWER SEED SOUP
SERVES 6 AS A STARTER 6 cups (1.5L) vegetable stock 2 tbs extra virgin olive oil, plus extra to serve 1 onion, finely chopped 1 fennel seed 2 garlic cloves, chopped 1kg (about 2) broccoli, cut into florets 1/2 cup (80g) sunflower seeds, plus extra toasted to serve Flowering fennel fronds (optional-substitute dill), to serve Place the stock in a saucepan over high heat and bring to the boil. Cover and set aside.
Heat oil in a saucepan over medium heat. Add onion and cook, stirring regularly, for 4 minutes or until softened. Add fennel and garlic, and cook, stirring regularly, for 2 minutes until fragrant.
Add broccoli and hot stock to the onion mixture, increase heat to high and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until broccoli is tender but still green. Stir through sunflower seeds and cook for 5 minutes or until seeds are slightly softened. Set aside to cool.
In batches, transfer to a blender and whiz until completely smooth. Transfer the soup to a large bowl, cover and chill until completely cooled. Ladle cold soup into bowls. Scatter with flowering fennel fronds, if using, and extra sunflower seeds. Drizzle with extra oil to serve.