What to do with broccoli

Ideas for using broccoli Make broccoli and blue cheese soup: cut up a head of broccoli and cook in a large pot with 1 cup of water or stock. When tender, purée with a stick blender. Crumble in 100g blue cheese. Thin with extra water or stock. Season to taste. For a simple side dish, stir-fry broccoli with garlic and almonds in a little olive oil until tender. Instead of cauliflower and cheese, try broccoli and cheese: blend cottage cheese with a small amount of parmesan. Pour over broccoli and bake until golden. Enjoy a tasty pasta dish: cook penne or spiral pasta and toss through steamed broccoli, chopped tomatoes and grilled bacon. Season with chilli flakes, salt and pepper. Toss steamed broccoli florets in a little olive oil, with 1-2 chopped garlic cloves, the zest of 1 small lemon and slivered almonds. Make a quick soup by frying 1 chopped onion and 2 garlic cloves in a little olive oil, add 1kg broccoli, cut into florets, 3 cups salt-reduced stock and 3 cups water. Simmer until broccoli is tender. Purée with a blender, then season with pepper and top with toasted hazelnuts, chopped chives and a dollop of low-fat plain yoghurt. Steam 500g broccoli (stems removed), then finely chop and fry in a little olive oil with 1-2 chopped garlic cloves, 1 birdseye chilli,1/2 cup pine nuts and 2-3 anchovy fillets. Add orecchiette or other cooked short pasta to the pan and toss well to combine. Serve drizzled with extra virgin olive oil, grated parmesan and chopped flat leaf parsley. Steam equal amounts of broccoli and cauliflower. Whisk together 1/4 cup extra virgin olive oil, 1 tablespoon white wine vinegar or lemon juice, and 1 teaspoon Dijon mustard. Layer broccoli and cauliflower on a serving plate, then serve warm drizzled with vinaigrette.