Broccoli and Cauliflower Soup

This lovely combination of cauliflower and broccoli makes a soup that retains much of its nutrients by steaming the florets whilst cooking the rest of the ingredients.

Living in Singapore, I have turned to the habit of dropping a red chilli in just about anything including soups.  Between the garlic and chilli the soup provides a little zing in the mouth and makes veggie eating a little more exciting.

As for the health nutrients, both veggies are high in fibre, water and vitamin C, low in carbs and fat and potent with anti-cancer properties. 

Ingredients

0.5 broccoli, florets cut-off and separated from roughly chopped stalk
0.5 cauliflower, florets cut-off and separated from roughly chopped stalk
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 chilli, deseeded and chopped
2 carrots, peeled and chopped
2 sticks celery, trimmed and chopped
2 tablespoons oil
2 tablespoons parsley, finely chopped
1.20 litres stock

Method

Steam the florets until tender and set aside.

Heat the oil on medium-low heat in a large saucepan.  Add the onion, garlic and chilli then saute on low heat for 5 minutes.  Add the stalk of the broccoli and cauliflower, carrots and celery and saute for 10 minutes.  Add the stock and parsley, bring to boil then simmer for 20 minutes.

Let the soup cool slightly and then blend it well.  Add the steamed florets, reheat the soup and serve.