Tuesday, 6 December 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 Crème 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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