Chinese
Chinese - Chicken
Cauliflower and Broccoli Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1/2 head of cauliflower (cut into florets (approx. 190g))
- • 1/2 head of broccoli (cut into florets (approx. 190g))
- • 2 vegetable stock cubes (or chicken, if you prefer)
- • 1 litre boiling water
- • 1/2 medium onion (chopped)
- • 35 g Danish Blue or Stilton cheese
- • salt and pepper (to taste)
- • low-calorie cooking spray
Preparation Steps
1
Phase 1
Spray a large saucepan with low-calorie cooking spray and set on a medium heat. Fry the onion for 5 minutes until it starts to soften.
2
Phase 2
Add the cauliflower and broccoli to the pan, pour over the boiling water and crumble in the stock cubes.
3
Phase 3
Bring to the boil, then lower the heat and simmer for 25-30 minutes.
4
Phase 4
Remove from the heat, then blitz until smooth using a stick blender or food processor.
5
Phase 5
Check the seasoning and add a little salt and pepper, if necessary. Crumble over the Danish Blue or Stilton, if using, and serve.