Broccoli Cream Cheese Soup

Broccoli is a perfect winter vegetable. It makes for scrumptious soups, such as this one borrowed from Delia Smith (Christmas).

Serves 6 -8 people

225 g broccoli

2 tbspn fine oatmeal

1 medium onion, chopped

2 leeks, rinsed and chopped

40 g butter

570 ml milk

570 ml veg stock

150 g packet low-fat soft cheese

salt and pepper

First trim the broccoli into tiny florets of approx 5mm, fanning them out to remove any dust and grit, then chop the stalky parts quite small as well. In a large saucepan melt the butter, add the chopped leeks, onion and broccoli stalks, stir well, then cover the pan and leave the veg. to sweat for 10 mins.

Next stir in the oatmeal, then add the milk a little at a time, stirring well after each addition. When all the milk is in, add the stock and season, whisk well, then simmer gently for a further 10 mins. After that, turn off the heat and allow the soup to cool a little. While that is happening steam the little florets over simmering water for exactly 4 mins.

Now pour the soup and the soft cheese into a liquidiser and blend until smooth. Then return the soup to the rinsed-out pan, add the broccoli and re-heat gently. Check seasoning before serving.

 

Enjoy.

 

 

 

Warm Cauliflower With Green Olives, Feta and Preserved Lemon

This is a delicious Autumn dish that you might like to try.

Serves 2-4

4 tbspn olive oil

1 cauliflower, broken into florets

1/2 – 1 tspn cumin seeds

1 tbspn preserved lemon dressing or about 1/4 of a preserved lemon chopped finely (or a squeaze of lemon juice)

60 g green olives

small pinch of cayenne pepper

sea salt

30 g feta cheese

Heat a little less than half the oil in a large sauté pan. Add the cauliflower and sauté until evenly browned and softened but still with a little crunch. This will take 8 – 10 mins.

Add the cumin seeds and sauté for a further 30 seconds or so. Transfer to a bowl and mix with the preserved lemon, olives, cayenne pepper and salt.

Pour over the remaining oil and crumble the cheese on top. Serve as quickly as possible.

I have also made it without the olives, using a squeaze of lemon juice instead of the preserved lemon and some crumbled chevre cheese instead of the feta. It was still delicious.