This soup is a not only low-kilojoule option for those watching their kilojoule intake, it is also vegetarian. It is quick and easy to prepare and can easily be “beefed” up with the addition of ham or cooked bacon.
250 g broccoli
250 g cauliflower
boiling water for blanching
15 g butter
4 stalks table celery, coarsely chopped
2 leeks, coarsely chopped
5 to 10 ml crushed garlic
750 ml water
5 ml chicken stock powder
50 ml cake flour
500 ml milk
2.5 ml salt
freshly ground black pepper
snipped spring onion
- Place the broccoli and cauliflower in a large saucepan, cover with boiling water and bring to the boil.
- Simmer for 3 minutes and drain. This removes any strong undesirable flavours.
- Heat the butter in a saucepan and sauté the celery, leeks and garlic for 5 minutes.
- Add the broccoli, cauliflower, water and stock powder and bring to the boil.
- Reduce the heat and simmer gently for at least 3o minutes or until the vegetables are tender.
- Cool down a little, and liquidize until completely smooth. Return to the saucepan.
- Blend the flour with part of the milk, add the remaining milk and stir into the soup.
- Bring to the boil, stirring from time to time, and season to taste.
- Simmer for 5 minutes and serve piping hot, sprinkled with snipped spring onion.