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Cream of Broccoli Soup

Ingredients

Scale

250g broccoli (approx 1 head), cut into florets

150g cauliflower, cut into florets

150g leek, sliced (green leaves, or white if tolerated)

60g ghee or duck fat

500g chicken stock

1 tsp sea salt

pepper to taste, if tolerated

2 egg yolks (optional)

Instructions

Method

  1. Place broccoli, cauliflower, leek, ghee or fat, stock, salt and pepper. Simmer for 20 minutes, until vegetables are tender.
  2. Add egg yolks and blend with an immersion blender, or remove to a blender and blend until smooth.

 

Thermomix Method

  1. Place broccoli, cauliflower, leek, ghee or fat, stock, salt and pepper and cook 20 min/100⁰C/speed 1.
  2. Add egg yolks, and blend soup 30 sec/speed 9.

Notes

Storage

Store for up to 2 days in the fridge, or freeze for up to 4 months.

 

Variation

Egg free: Leave out egg yolks. For extra creaminess, add 2 tablespoons of butter if tolerated.