Cauliflower Cheese & Broccoli Soup
A lovely fresh-tasting soup this. You can choose the cheese here – basically whatever you have: Roquefort, Gorgonzola, Cheddar – but this one’s made with Parmesan simply because it’s always there to hand. Not much cheating, in fact, just a bag of fresh, ready-prepared florets of cauliflower and broccoli, and a tub of fresh ready-grated Parmesan.
Serves 2-3, or 4 as a starter
|1 pack (about 350g) ready-prepared cauliflower and broccoli florets|
|2 slightly rounded tablespoons fresh ready-grated Parmesan|
|1 teaspoon butter|
|1 small onion, peeled, quartered and chopped in a mini-chopper, or 2 tablespoons frozen diced onion|
|1 bay leaf|
|a few gratings whole nutmeg|
|570ml hot vegetable stock made with Marigold bouillon powder|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
Delia's How to Cheat at Cooking
In a medium saucepan, melt the butter over a low heat, add the onion and soften it for 5 minutes before adding the cauliflower and broccoli.
Keeping the heat low, put a lid on and let the vegetables sweat for 10 minutes.
After that, add the rest of the ingredients and some seasoning, stir well, put the lid back on and keep it at the very gentlest simmer for 20 minutes or until the vegetables are tender. Now fish out the bay leaf and purée the soup in the saucepan with a stick blender, tasting to check the seasoning. It’s very luscious and creamy, so doesn’t need anything to go with it other than some good bread.
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This lovely carrot soup is best in winter or spring when carrots are full of flavour but not quite as sweet as summer crops.
This has decidedly Mexican overtones. It isn't too hot and spicy but the presence of the chilli does give it a nice kick, and the flavour and texture of chickpeas is perfect for soup.
Roasting tomatoes results in a soup that's packed with intense flavour, while the addition of basil brings out the very best in this Mediterranean ingredient.
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