Broccolini-cauliflower soup

Photographer: Mark O'Meara

Serves: 4

Time to make: 40 mins

Hands-on time: 15 mins

Ingredients

500g broccolini or broccoli, roughly chopped
½ medium-sized head cauliflower, roughly chopped
1 medium-sized potato, roughly chopped
2 medium-sized onions, roughly chopped
2 cloves garlic, sliced
1 tablespoon thyme leaves
2 cups liquid reduced-salt vegetable stock
½ cup skim milk
½ cup (60g) freshly grated parmesan cheese, plus extra 2 tablespoons
4 cups boiling water
¼ cup (30g) finely chopped walnuts, toasted

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Instructions

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1 Separate broccolini (or broccoli) stems from florets. Place florets and 1 cup of the cauliflower in a food processor and blend until mixture resembles rice. Set aside.

2 Combine broccolini stems and remaining cauliflower with potato, onions, garlic, thyme, stock, milk and parmesan in a large saucepan. Add boiling water and bring mixture to the boil. Reduce heat to simmer, uncovered, for 20 minutes or until soup thickens slightly and vegetables are tender.

3 Remove saucepan from heat. Purée soup with a stick blender until smooth. Return saucepan to a medium heat. Add reserved broccolini-cauliflower mixture and simmer for 3 more minutes or until soup is heated through.

4 Top soup with extra parmesan and walnuts then serve.

Variations

Make it gluten free: Check stock is gluten free.

Nutrition Info (per serve)

Calories 260 cal

Kilojoules 1090 kJ

Protein 19 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 20 g

Sugar 15 g

Dietary fibre 10 g

Sodium 670 mg

Calcium 330 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.