Cream of broccoli soup

Instructions

1. Combine onion and garlic in a large saucepan with 60ml of water. Simmer until onion is soft, about 10 minutes; spoon vegetables into a large pot.
2. Dissolve both stock cubes in 600ml of boiling water. Add broccoli and stock to pot; bring to a boil over high heat. Once soup boils, reduce heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn grey. Remove soup from heat; puree until smooth in batches in a blender (be careful not to splatter hot liquid) or puree in pot using an immersion blender. Add evaporated milk and tabasco pepper sauce to soup; season to taste with salt and pepper.