NORDIC SOUP WITH TUNA IN OLIVE OIL
Cozy up this fall with creamy Brokkolisuppe—a warm blend of veggies topped with savory tuna, fresh herbs, and a hint of spice. Typically from Norway, perfect for chilly evenings! 🍁
Serves 4
- 1 tin of Tuna in Olive Oil
- 1 head of broccoli
- 1 onion
- 2 courgettes
- ½ 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
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 eh garlic, add the chopped vegetables, cover with vegetable stock, and cook over a low heat for about twenty minutes. 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.
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.
*The powdered spinach is used here simply to intensify the colour of the soup. If you prefer, you can use 200 g of cooked spinach and process along with the remaining ingredients.
