Cauliflower & Broccoli cream soup

Sardines on toast works equally well to boost the protein content. Broccoli is a super food, high in anti-oxidants and vitamin c. Though some vitamin C is destroyed in the cooking, a handful of parsley helps keep it high.

Ingredients

• 1 large head of broccoli, cut in small florets (tough parts discarded)
• 1 head of cauliflower, in small florets (tough parts discarded)
• 2 stalks of celery, chopped
• 2 medium sized potatoes, peeled, sliced and chopped
• 2 tablespoon grape seed oil
• 500ml vegetable stock
• 1/2 cup heavy cream
• 1 teaspoon chopped parsley
• 1/2 teaspoon Salt
• Black pepper.

Directions

1. Heat 1 tablespoon of the oil over in a large heavy based saucepan over a medium heat and add in chopped onions, cooking until translucent. Add chopped celery, cauliflower, broccoli, potatoes and parsley. Add remainder of the oil and stir. Let everything cook, covered, for 5 minutes (do not brown).
2. Pour in vegetable stock and bring to the boil, reduce the heat and cover for 20 minutes or until the vegetables are soft.
3. Puree the soup in a processor or with a hand held blender for a more chunky texture.
4. Bring the soup back to the pan and reduce heat to a medium-low, cooking for another seven minutes.
5. Warm the cream in a microwave and stir into the soup until blended. Cover and simmer for 15 minutes stirring all the while.
6. Add salt and pepper to taste.
7. Pour soup into a soup tureen or separate bowls.

Serving suggestions

Sprinkle a selection of toasted pumpkin and sesame seeds on top and add more finely chopped parsley. Accompany with smoked salmon on brown bread or simply serve with crusty rolls.