Friday, 11 November 2011

Heavenly soup!

I had a load of cauliflower and broccoli hanging about in the fridge just before we went on holiday, so I decided to do the usual of making a soup and freezing that in portions, so it wouldn't go to waste.  And this one is a total and utter bowl of heaven:-

Broccoli and cauliflower soup

Ingredients - makes 4 servings

  • 2 vegetable stock cubes (I used Knorr organic ones)
  • 1 medium head of broccoli (about 250g)
  • Most of a small tub of soft cheese (I used 180g Philadelphia extra light)
  • 1 Romanesco cauliflower (about 400g)
  • 1 large onion (about 275g)
  • 10ml mild olive oil
Finely chop the onion.  Break the cauliflower and broccoli into florets, discard the leaves and cut the stalk into chunks.

Sweat the onion in a pan with the oil, until the onion is soft and translucent - do not brown the onion.  Add the stock cubes so they dissolve/melt in with the onion pieces and coat them.  Add the cauliflower florets and chopped stalks and toss with the onions for a couple of minutes.  Add enough boiling water to just cover the vegetables - don't worry if a few bits stick out - and simmer for 10-20 minutes until the cauliflower and broccoli are tender.

Remove the pan from the heat and allow to cool a little.  Once the liquid is cool enough not to burn if you are splashed by it, add the soft cheese to the pan and blend everything to a smooth, creamy soup with a hand blender.  If it is too thick, add a little more water.  If it is too thin, blend thoroughly and then return to the heat and simmer off a bit more of the water.

Divide into portions and chill/freeze to reheat later.

Nutrition Data Per Serving
Calories (kcal)157.4
Carbohydrate (g)11.5
Protein (g)12.0
Fat (g)7.1
Fibre (g)4.2
Fruit & Veg3.0

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