Tuesday, 15 October 2013

Broccoli and Cauliflower Soup


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.

You will need:
  • 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.








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