Wednesday, May 22, 2013


Broccoli Soup

1 onion
1 carrot
Olive oil
1 1/2 cups chopped potatoes
2 cups broccoli florets
1 cup Cauliflower florets
Vegetable stock
Salt, pepper, cumin
Grated parmesan or cheddar (optional)


Sauté 1 chopped onion and 1 large carrot in butter and a bit of olive oil. Add peeled potatoes that are quartered or eighthed depending on size of potato, resulting in 2 cups of chopped potatoes. Add broccoli florets and cauliflower if you like, loads of them. Add good quality vegetable stock .  Top up with water so all ingredients are submerged. Add salt, pepper and a touch of cumin.

Simmer for 20 minutes. Puree in food processor. 
Serve with grated parmesan or cheddar on top.


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The Boutique Markets Team