Oven-Roasted Broccoli & Broccoli Soup

1. 1
   Preheat the oven to 180°C (350°F).
   ▶ Watch at 0:24
2. 2
   Prep the stalk. Peel the tough outer layer of the stalk and slice it; it's as good as the florets.
   ▶ Watch at 0:34
3. 3
   Snap the florets off by hand, twisting them away from the stalk, so you get whole florets. A knife is fine too.
   ▶ Watch at 1:10
4. 4
   Chop the garlic: 1 clove, peeled.
   ▶ Watch at 1:43
5. 5
   Season. In a bowl, add ½ tsp salt, 1 tsp chilli powder, the garlic and 1 tbsp olive oil, then mix with your hands until every floret is coated.
   ▶ Watch at 2:12
6. 6
   Spread on the tray. Lay the florets and stalk pieces evenly on a tray lined with parchment paper.
   ▶ Watch at 3:13
7. 7
   Roast 25 minutes on the convection setting, until vibrant green with lightly browned, crispy edges.
   ▶ Watch at 3:27
8. 8
   Soup: cut the second broccoli small, stalk and all, using a knife. Small pieces blend more easily.
   ▶ Watch at 4:15
9. 9
   Chop 2 cloves garlic and 2 small shallots. Thick slices are fine, as everything gets blended.
   ▶ Watch at 4:58
10. 10
    Heat the pot. Set the Instant Pot to sauté for 4 minutes (or a regular pot on medium heat). When it's hot, add 1 tbsp olive oil.
    ▶ Watch at 5:33
11. 11
    Sauté the garlic for about 30 seconds (no need to brown it), then add the shallots for another 30 seconds.
    ▶ Watch at 6:13
12. 12
    Add the broccoli and sauté everything together for about a minute.
    ▶ Watch at 6:39
13. 13
    Season with 1 tsp salt and black pepper. No chilli in this one.
    ▶ Watch at 6:59
14. 14
    Add 2½ cups water and pressure cook for 5 minutes, then release the steam. In a regular pot, add more water and simmer longer, until the broccoli is soft.
    ▶ Watch at 7:55
15. 15
    Stir in 1 cup milk.
    ▶ Watch at 8:50
16. 16
    Blend with a hand blender right in the pot, moving it around until smooth.
    ▶ Watch at 9:15
17. 17
    Finish with freshly ground black pepper and serve.
    ▶ Watch at 9:46

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