Bimi^® broccoli soup with goat's cheese and apple

Method

1. Peel and finely chop the onion and garlic clove. Using the edge of a spoon, scrape off the skin of the ginger, then finely chop. Wash the chilli and half of it into fine rings and set aside, finely chop the remaining chilli.

   Tip: You can use a milder or a hotter chilli depending on how hot you like it and how hot you feel. The smaller, the sharper. In addition, you decide whether you want to use the seeds (the hottest thing about a chilli) or throw them away.

2. Rinse the Bimi® broccoli and pat dry. Put the 4 best stalks aside. Roughly chop the remaining Bimi® broccoli. Quarter and core the apples. Put two quarters aside, and cut the remaining apple into pieces.

3. Heat 1 tbsp coconut oil in a saucepan. Sauté onion and garlic in it until translucent. Add the chopped chili, ginger, roughly chopped Bimi® broccoli, and apple pieces and sauté briefly. Then add the vegetable broth and let the soup simmer uncovered for about 10 minutes.

4. Meanwhile, put the walnuts in a non-stick pan and roast briefly, then add the date syrup and let it caramelize while stirring (bubbling). Leave to cool on parchment paper. Wipe out the pan with kitchen paper. Cut a quarter of the apple into thin wedges and cut the second quarter into small cubes. Immediately sprinkle the diced apples and wedges with 1 tablespoon lemon juice (to prevent them from browning).

5. Heat 1.5 tbsp coconut oil in the pan. Briefly fry the apple slices and the remaining Bimi® broccoli stalks in the pan. Thoroughly puree the soup with a hand blender. Add 2-3 tablespoons of goat's cheese and blend again. Season with salt, pepper and lemon juice.

6. Divide the soup between two bowls. Decorate with roasted Bimi® broccoli, roasted apple slices, raw apple cubes, chili, goat's cream cheese, and walnut brittle. Serve with the remaining goat's cheese and walnut brittle. It goes well with toasted bread.