Broccoflower, leek and fennel soup

Cooking Soups Broccoflower, leek and fennel soup

Broccoflowers incorporate the best elements of cauliflower and broccoli. Being naturally low-fat means that they are the perfect ingredient for this low kilojoule soup.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large saucepan or casserole. Add leek, fennel and garlic. Cook over medium heat for about 10 minutes, or until soft. Add broccoflower, stock and bay leaves. Cover, bring to boil, reduce heat and simmer for 10 minutes, or until broccoflower is tender. Remove and discard bay leaves.
  2. Blend or process soup until smooth; season to taste. Divide soup between 4 bowls, spoon a little sour cream into the centre of each and grind over extra black pepper. Serve with crusty bread.

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1 tbsp olive oil
1 leek, trimmed, thinly sliced
1 large fennel bulb, trimmed, halved, thinly sliced
2 cloves single clove garlic, thinly sliced
500g broccoflower, cut into small florets
4 cups chicken or vegetable stock
2 bay leaves
Sea salt & freshly ground black pepper
1/3 cup extra light sour cream
Crusty bread, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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