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Cauliflower & Broccoli 🥦 Soup
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Chef :
Lina BondCauliflower & Broccoli 🥦 Soup
I found this soup in the book “Homemade soups” by Grace Mulligan & Dilwen Phillips but I skipped the onion part. I made it purée for kids. This is my first Broccoli Cauliflower soup🥦 so I will probably modify it. I want to replace cream cheese with half and half cream and increase cheddar cheese 🧀
Ingredient
Food ration :
4 servingsCooking time :
25 mins
1 tbsp
Sunflower oil
350 g
Cauliflower Florets
350 g
Broccoli 🥦 Florets
1.1 litre
vegetable stock
25 g
plain Flour
30 ml
semi-skimmed Milk 🥛
25 g
walnuts, chopped
1/2 tsp
freshly grated nutmeg
200 g
Cream cheese
Cooking instructions
* Step 1
Heat the oil in a large lidded saucepan. Add the cauliflower, broccoli 🥦 and stock. Cook for 5-10 mins; the cauliflower and broccoli should be tender but not soft.
* Step 2
Blend the flour and milk together and add to the cauliflower and broccoli 🥦. Add the walnuts and nutmeg.
* Step 3
Add the two cheeses and stir the soup over gentle heat until the cheese is well blended and the soup has thickened. Adjust the seasoning. Serve scattered with the croutons.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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