Broccoflower is a cross between cauliflower and broccoli. It is naturally low in calories which make it the perfect ingredient for this low kilojoule soup.
- Heat oil in saucepan over a medium heat. Add onion, garlic and pine nuts, and cook, stirring, for 8-10 minutes or until onion very soft.
- Add the broccoflower, stock and 1/2 cup (125ml) of water. Cover and steam over a low heat for 20-25 minutes or until the broccoflower is very tender. Set aside for 10 minutes to cool.
- Blend the broccoflower mixture and milk in batches until smooth. Return to the pan and stir in the cream. Stir over a low heat until warmed through. Stir in the basil. Season with salt and pepper.
- Divide soup among serving bowls. Sprinkle with extra pepper and basil leaves to serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set