sorry for the quiet blog this week, somehow i managed to lose track of myself and it’s now friday despite the fact that my brain is still in tuesday afternoon mode.
recently we’ve been enjoying having friends and family to stay and as a result have been eating particularly well. some of the meals have been rich indulgences – a version of this chorizo-stuffed pork tenderloin seemed to go down well with david’s parents – and other less so, including this broccoli and cauliflower soup.
this was a very quick and simple supper but the soup had a wonderful flavour, not least the gentle garlicky undertones which added a bit of interest to the brassicas. i kept this quite thick and it made a substantial meal with gruyere topped croutons, but you could easily make it thinner by adding more stock and, if you want to be indulgent, a splash of cream wouldn’t go amiss.
simple broccoli and cauliflower soup (serves 4)
1 tablespoon olive oil
1 onion, diced
3 large cloves of garlic, thinly sliced
1 broccoli, cut into even-sized pieces
1 cauliflower, cut into even-sized pieces
750ml vegetable stock
salt & pepper
heat the olive oil in a large pan and gently fry the onions and garlic until they begin to soften and you can smell them. be careful not to allow them to colour. add the broccoli and cauliflower and the vegetable stock (this should cover them, if not add some more). simmer, with the lid on, until the vegetables are cooked.
blitz the soup in a food processor and reheat, adding seasoning to taste and any extra liquid to get the consistency you want.