Broccolini and Cauliflower Soup
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
3 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 leek, sliced finely
- 1 bunch broccolini, roughly chopped
- ½ medium head cauliflower, roughly chopped
- 2 garlic cloves, sliced
- 3 ½ cups reduced salt vegetable stock
- 1 tablespoon thyme leaves
- ¼ cup finely chopped walnuts, toasted, to serve
- ¼ cup parmesan
- 1 tablespoon natural yoghurt
Method:
- PLACE leek in a medium-large saucepan pot on medium heat.
- COOK for 3-5 minutes until leek softens.
- PLACE broccolini, cauliflower, garlic and stock in a large pot.
- BRING soup to the boil, then cover and simmer for 20 minutes or until vegetables are tender.
- REMOVE saucepan from heat and puree with a stick blender until smooth.
- SERVE with toasted walnuts, parmesan, thyme and a dollop of yoghurt.
What's Great About It:
Got the winter blues? This soup is sure to brighten things up! Made on a salt-reduced stock the flavour comes from the fresh broccolini, herbs and toasted nuts. Enjoy with a slice of crusty wholemeal bread.
