youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Broccoflower Skinny Soup

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

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 It's originally made with cauliflower, and less stock.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.

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 It's originally made with cauliflower, and less stock.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.

Ingredients

Serves: 4

Metric Cups
  • 1 litre salt reduced chicken stock
  • 500 millilitres 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 millilitres cream
  • parmesan cheese (to serve optional)
  • 1⅘ pints salt reduced chicken broth
  • 18 fluid ounce chicken broth
  • 1 broccoli (cut into pieces including stalks)
  • 1 teaspoon vegemite (or 1 tbsp maggie seasoning)
  • 1 tablespoon chopped fresh parsley
  • black pepper
  • 4 fluid ounce cream
  • parmesan cheese (to serve optional)

Method

Broccoflower Skinny Soup is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Bring stock to boil, add broccoflower and cook until tender. Leave to cool for a few minutes.
  • 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).
  • Stir in the parsley and cream if using. Serve with parmesan cheese grated over the top if desired. Makes about 2 litres.
  • Bring stock to boil, add broccoflower and cook until tender. Leave to cool for a few minutes.
  • 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).
  • Stir in the parsley and cream if using. Serve with parmesan cheese grated over the top if desired. Makes about 2 litres.
  • Tell us what you think