Absolutely creamy and delicious this soup with a hint of chilli is perfect for those bitterly cold Cape winters and also quick and easy to prepare.
Creamy Broccoli and Cauliflower Soup
Author: Fazila Olla-Logday
Recipe type: Appetizer
Serves: 4
Absolutely creamy and delicious this soup with a hint of chilli is perfect for those bitterly cold Cape winters and also quick and easy to prepare.
Ingredients
- 500gr broccoli chopped into small florets
- 500 gr cauliflower chopped into small florets
- 1 onion, chopped
- 3 cloves garlic, crushed
- Salt to taste
- ½ teas crushed chilli flakes
- 1 litre vegetable stock
- 250 ml milk
- 30 ml cornflour
- 2 tbles chopped parsley
- Fresh Cream for garnishing (optional)
Instructions
- Sauté the onion and garlic in a pot with a little butter on low heat until it is soft and translucent.
- Add the broccoli and cauliflower florets to the pot.
- Saute for a couple of minutes until broccoli is bright green in colour.
- Add vegetable stock, chilli flakes and extra salt if needed (remember the stock has salt added) and replace lid on saucepan.
- Simmer for approx 15-20 minutes until broccoli and cauliflower are soft and tender.
- Add milk and cook for a further 5 mins.
- Blend together using a stick blender or food processor.
- Mix cornflour with small amount of water and stir through the hot soup.
- Stir through parsley and simmer for 5-10 minutes until soup thickens.
- Stir through fresh cream if using.
- Serve with fresh crusty bread
Notes
If you prefer a thinner soup add an extra cup of vegetable stock.
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