Cauliflower & Broccoli Soup
Ingredients
- 2 Cups cauliflower florets
- 1 Cup broccoli florets
- ½ Leek, finely chopped
- ¾ Litre salt reduced vegetable or chicken stock
- ½ Litre water
- 2 Tablespoons low fat ricotta cheese (Cremona)
- 2 Cloves garlic, crushed
- Olive oil spray
- Salt and cracked pepper for seasoning
Method
- Place a soup pot on high heat, spray with oil spray and add the garlic, leek, cauliflower and broccoli and toast until just golden.
- Then add the stock and water and cook until the vegetables are tender and soup has reduced.
- Remove from the heat and allow the soup to cool till lukewarm then add the ricotta cheese, seasoning and puree using a blender.
- Return soup to the heat and simmer for 3-4 minutes.
- Serve as a vegetable side dish, starter or an in between meal snack.
