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Friday, March 2, 2012

Brocolli Soup garnished with Hard Goats Cheese & Nutmeg

Soup is great - we all know it so lets just embrace it.
This is my totally quick, simple, delicious, knock up late on Sunday night - enjoy on Monday lunch soup.
Coniferous brocolli has amazing health benefits in relation to blood pressure, a healthy nervous system, bone health, a healthy digestive system and is packed with Vitamin C & Calcium.
For a richer, creamier soup add a touch of light cream, extra light philadelphia or soya cream. (dairy allergy, vegan)
Any stock can be used - dried cubes, gel stock pots, fresh homemade, liquid concentrate or marigold swiss vegan vegetable stock.

Serves 2
1 head brocolli
1 onion
2 cloves garlic
1 tsp rapeseed oil
1 very small potato
500/700ml stock (depending how thick or thin you like your soup)
Freshly ground black pepper
small drizzle of  light cream
pinch freshly grated nutmeg
20g hard fresh artisan goats cheese

  1. Prepare all  ingredients. Wash the brocolli - remove the stalk and chop into florets. A little stalk is fine. Wash, peel and dice the potato into small cubes. Peel and dice the onion and garlic.
  2. On a high heat warm the rapeseed oil and saute the onion, garlic and potato for about 3/4 minutes.
  3. Add in the brocolli - pour over the stock and simmer for 20mins. While its simmering grate the cheese and nutmeg.
  4. When the vegetables are tender blitz in the food processor - add a touch of seasoning, a little cream.
  5. Serve in warm bowls with a sprinkle of cheese and pinch of nutmeg.
  6. Enjoy with some warm taosted rye bread. Delish. 
P.S Please don't underestimate the importance of the nutmeg in this dish - it really does elevate this to a much more interesting soup.

P.P.S Goat or sheep feta would also be great crumbled on top of this soup.

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