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
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|
|Fruit & Veg||3.0|