Curried cauliflower and broccoli soup
Here is another recipe for a healthy everyday soup – but this one’s so delicate and tasty it could also fit well in a menu for a dinner party! Use low-fat coconut milk if you want to keep it low-cal. You can serve this curried cauliflower and broccoli soup with naan bread, chapati or steamed rice.
Ingredients
Method
- Discard the leaves of the cauliflower. Cut the broccoli and cauliflower florets off their stem, them chop the stems finely.
- Finely chop the onion and garlic.
- Heat the oil over medium heat. Add the onions and cook for about 5 minutes until softened. Add the garlic and coriander stems, stir for a minute, then add the turmeric and curry powder and mix until the onion is well coated.
- Pour in the stock and the coconut milk. Add the broccoli and cauliflower (including the stems). Bring to a boil, then reduce heat to low. Cover with a lid, and cook 15 to 20 minutes, until the vegetables are tender.
- Using a stick blender or liquidiser, process the soup until roughly textured. Add the fresh herbs and season with salt and pepper to your liking. Blitz again until smooth and velvety.
- Serve warm (reheat if necessary).