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.

Recipe «Broccoflower, leek and fennel soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.