Heat oil in a large saucepan over medium-low heat. Add onion and garlic. Cook, stirring, for 8 to 10 minutes or until soft.
Add broccoli, stock and 2 cups water to pan. Cover and bring to the boil. Reduce heat to low and simmer, covered, for 15 to 20 minutes or until tender. Remove from heat.
Meanwhile, heat a small frying pan over medium heat. Dry-fry pine nuts, stirring, for 3 to 4 minutes or until golden. Add to soup.
Using a food processor or blender, process soup, in batches, until smooth. Season with salt and pepper.
Return soup to pan. Stir over low heat for 8 minutes or until warmed through. Ladle into bowls and serve.
Originally Submitted
1/11/2011
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