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Broccolini and Cauliflower Soup
24 people liked
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.
4
Serves
0
Serves of Fruit
(Per Serve)
3
Serves of Vegetables
(Per Serve)
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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.
RECIPE NOTES:
The nutritional analysis below does not include crusty wholemeal bread.
NUTRITION: Per Serving
742
kJ
9.8g
Fat
2.2g
Sat. Fat
9g
Carbs
6.7g
Sugars
6.2g
Fibre
10.3g
Protein
741mg
Sodium
NUTRITION: Per 100 grams
155
kJ
2g
Fat
0.5g
Sat. Fat
2g
Carbs
1.4g
Sugars
1.3g
Fibre
2.1g
Protein
155mg
Sodium
