- 700 ml vegetable stock
- 1 large head of broccoli
- 500 g spinach leaves
- 1 onion
- 4 cloves garlic
- 2 tablespoons sour cream
- 4 tablespoons TaoTao soy sauce with reduced salt content
- 1 tablespoon butter
- 1 tablespoon sesame seeds
- Pepper to taste
Pour the vegetable stock into a pot, add chopped broccoli, cook.
Melt the butter on a frying pan, add chopped onion, pressed garlic and spinach leaves. When the onion turns golden-brown and the spinach leaves shrink, transfer the contents of the pan to the pot.
Cook together until the broccoli softens. Add soy sauce and pepper. Blend into a smooth cream.
Serve with a spoonful of sour cream and sprinkled with sesame seeds.