A nice creamy soup doesn't have to be made with cream. I like to make many vegetable soups thickened with a handful of rice and for some added richness you can use almond milk or even a bit of milk or yogurt instead of high fat cream and you still get a thick rich warm soup to satisfy.
- 1 small garlic
- 1 small onion
- 3 tbsp olive oil
- 1 small cauliflower
- 1 small broccoli
- 2 tbsp white rice
- 1 litre chicken stock
- salt/pepper to taste
Step 1: add onion, garlic and olive oil to a large pot. Saute for 5 minutes.
Step 2: slice cauliflower and broccoli into pieces.
Step 3: add to the pot. Add chicken broth and a bit of rice to thicken instead of using cream. Cook 20 minutes until soft.
Step 4: place in blender and puree.
Place back in pot and add a bit more water or milk if you feel it is too thick. Taste and add salt and pepper.
Serve with a drizzle of olive oil or truffle oil and a shaving of Parmesan.