Tuesday, December 6, 2011

Broccoli-cauliflower cream soup for the soul

It's getting cold in the UK and what could be nicer than a freshly prepared cream soup to warm the heart? It doesn't take long to make and can be eaten as a starter if you entertain guests, or on a week day when you come home from work and can't be bothered to spend ages in front of the cooker.

Here's what you need:   
A few broccoli and cauliflower florets (perfectly great from the freezer)
Vegetable stock powder/cube
A cup of milk
Curry powder

Put the frozen vegetables into boiling water and let them simmer for a few minutes. Transfer the vegetables with some of the water it cooked in into the blender, add a stock cube or the powder, season with salt, pepper and a pinch of curry powder, add the milk and blend until smooth. You can add some sour cream or Cr�me fraiche for more silkiness.

Best with French stick.

See, it's that easy to cook a fresh soup; there's really no excuse to open a tin. Also a wonderful meal when you have a surprise visitor.

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