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BROCCOFLOWER SKINNY SOUP

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Serves: 4

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This recipe is based on 'Muff's Soup' from The Cook's Companion by Stephanie Alexander. It's originally made with cauliflower, and less stock. I like the sweetness of the broccoflower, and I prefer my soups thinner. If you like it thicker, just use a litre of stock. I use packaged stock for this, hence the break down of part salt reduced and part regular chicken stock. You could just use some water in place of part of the stock instead of using the two varieties.

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Ingredients

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  • 1 litre salt reduced chicken stock
  • 500 ml chicken stock
  • 1 broccoli (cut into pieces including stalks)
  • 1 teaspoon Vegemite (or 1 tbsp maggie seasoning)
  • 1 tablespoon chopped fresh parsley
  • black pepper
  • 125 ml cream
  • Parmesan cheese (to serve optional)

Method

  1. Bring stock to boil, add broccoflower and cook until tender. Leave to cool for a few minutes.
  2. Puree in blender or use stab blender. Return to pot, heat gentle and stir in Vegemite or Seasoning until dissolved. Taste and add pepper (it shouldn't need salt as the Vegemite is salty enough).
  3. Stir in the parsley and cream if using. Serve with parmesan cheese grated over the top if desired. Makes about 2 litres.

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