Creamy cauliflower and broccoli soup recipe
information
Calories per serving 120.
Vegetarian Recipe
ingredients
1 onion, chopped finely
450 g (1 lb) cauliflower, broken into florets
350 g (12 oz) broccoli, broken into florets
600 ml (20 fl oz) vegetable stock
425 ml (15 fl oz) skimmed milk
2 tablespoons cornflour
salt and freshly ground black pepper
450 g (1 lb) cauliflower, broken into florets
350 g (12 oz) broccoli, broken into florets
600 ml (20 fl oz) vegetable stock
425 ml (15 fl oz) skimmed milk
2 tablespoons cornflour
salt and freshly ground black pepper
method
1. Place the chopped onion, cauliflower and broccoli in a large saucepan.
2. Pour in the stock and bring to the boil.
3. Reduce the heat, cover and simmer for 20 minutes.
4. Transfer the soup to a food processor or liquidiser in batches, and blend until smooth.
5. Return the soup to a clean saucepan and add the milk. Cook, stirring, until the soup just comes to the boil.
6. Mix the cornflour with a little cold water to make a paste and stir this into the soup.
7. Cook, stirring, until the liquid thickens a little.
8. Season to taste and serve the soup piping hot.
2. Pour in the stock and bring to the boil.
3. Reduce the heat, cover and simmer for 20 minutes.
4. Transfer the soup to a food processor or liquidiser in batches, and blend until smooth.
5. Return the soup to a clean saucepan and add the milk. Cook, stirring, until the soup just comes to the boil.
6. Mix the cornflour with a little cold water to make a paste and stir this into the soup.
7. Cook, stirring, until the liquid thickens a little.
8. Season to taste and serve the soup piping hot.
serving amount
serves 4.
rate this recipe
10.0
out of 10
5 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
