This recipe is from a vegetarian cookbook that I bought a few years ago. It has become a favourite because I find it particularly quick and easy to do. It's also really flexible in terms of ingredients and always tasty. You can add in new ingredients, or even leave some out depending on what you have at hand.
Serves 6
With all complicated routine aside, this is the basic version.
- Fry some garlic (about 3 cloves) in a little bit of oil.If you like you can add a chopped onion and a chilli at this point.
- Add 2 teaspoons of stock powder after a few minutes, or dissolve it in the water mentioned later.
- Add a head of cauliflour and a head of broccoli (washed and chopped).
- Once the broccoli starts going dark green as it's getting steamed, you can add half a litre of stock and half a liter of milk - or just enough to cover the veggies.
- If you want to make the soup more filling, add 2-4 potatoes. But it's good without them too!
Other ingredients that would add to the taste include a heaped teaspoon of paprika and a 125ml tub of cream, but they aren't essential.
- Cook the soup at a gently boiling speed for 20min at which point all veggies should be soft and ready to be blended.
- Only blend half the soup, and if you don't have a blender, you can roughly mash it with a potato masher for a similar effect: thick creamy soup!
- Add 75g of grated Gruyère (blue cheese such as Roquefort, or even Parmesan or Cheddar would work nicely). The cheese is important, so whatever solid cheese you have would be great. You should stir in half and keep half for sprinkling over the top when you serve it for extra yum-factor.
Serve with some French bread with a blob of butter and enjoy!
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