It’s winter soup weather. Creamy, tasty and low carb this couldn’t be much easier to make.
Broccoli and cauliflower are in season here right now and make a good hearty soup without the need for potatoes to thicken them.
I always make a big pot. Half is frozen down and the other half will keep us in warm lunches for a few days.
I’ve changed the format for this recipe based on some sites I like to use. It’s now a little easier to follow the recipe on tablets and mobiles in theory. If you’ve used the site before let me know what you think?
- Half a large head of cauliflower cut into florets
- 1 large head of broccoli cut into florets (equal to the cauliflower)
- 1 large red onion chopped
- chicken stock cube
- 1 tbsp mixed peppercorns
- 1 bay leaf
- 1/4 cup grated parmesan
- 1/2 cup grated cheddar
- Place the cauliflower and broccoli florets and onion in a large pan. Pour in enough water to just below the top of the vegetables. Add the stock cube, peppercorns and bay leaf.
- Bring to the boil, reduce the heat and let simmer until the vegetables are cooked, approx 40 minutes.
- Remove the bay and take the pan off the heat. Using a stick blender, blend until smooth.
- Stir in the cheeses, you can adjust the quantities to taste and add any salt if needed.
- Sprinkle over a little cheese to serve.
You can switch the cheeses for any others that you like, these are just the ones I had in the fridge today. It would be great with some blue cheese too.
Enjoy just as it is for a healthy low-carb meal. What’s your favourite winter soup?