Creamless Broccoli Soup

3 cloves garlic, chopped
2-3 large shallots, chopped
1/2 cup pine nuts
1/2 Tbsp dried herbes de Provence
1/2 Tbsp dried rosemary
2 large or 3 small heads broccoli, florets and small stems cut off (discard large stem)
2 1/2 cups vegetable stock (1 cube veg bouillon in 2 1/2 cups boiled water)
Olive oil

1. In a large pan or wok, heat the olive and sauté garlic and shallots until clear and soft.
2. Add pine nuts and herbs, and sauté until nuts are browning. 
3. Add the broccoli. Cook and stir until damp and darker green; don’t let burn.
4. Pour in vegetable stock. If broccoli not covered, add extra water.
5. Cover pan, let boil on low heat until broccoli fully softened.
6. Remove pan from heat and let cool.
7. When cool, spoon the soup into a sturdy blender (in batches if necessary), and puree.
8. Transfer pureed soup back to pan to reheat and add salt to taste.
9. Serve with dark brown or seedy bread.