How To make Curtis Broccoli Soup
1 1/2 pounds broccoli florets
top third of stalks,
:
cut into chunks 2 tablespoons olive oil
1 onion chopped
2 cups vegetable stock
1 teaspoon salt
3/4 cup milk or heavy cream
pinch cayenne Cheddar croutes :
for garnish
In a large soup pot, heat the oil and saute the onion until softened. Add the broccoli and saute for one minute. Add the stock and salt and cook covered until broccoli is tender, about 1015 minutes. Puree in a blender until smooth, thin with heated milk.
TIP:
LOOKS LIKE brOCCOLI....brOCCOLI RABE
Trim off the bottom, tough stems of the broccoli rabe, wash well. Slice stems into 1/2-inch pieces and saute with whole peeled garlic cloves in olive oil. After 5 minutes add florets, saute until slightly tender, add a pinch of Italian red pepper and serve over pasta.
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Ingredients
1 litre veg stock
1 large onion
1 large potato cubed
300g broccoli
stilton cheese (or any strong cheese of your choice)
Quick Cauliflower & Broccoli Soup
Beat the winter blues with this Quick Cauliflower & Broccoli Soup (RECIPE BELOW). It's a speedy comfort meal and a cinch to make.
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Quick Cauliflower & Broccoli Soup
Serves 4
Prep & cooking 20 mins
2 x 430g Coles Cauliflower & Broccoli Soup Pouches
¼ cup (60ml) Coles Classic Olive Oil
150g pkt Coles Australian Cauliflower & Broccoli Florets
120g Coles Nature’s Kitchen Tofu, cut into 1.5cm pieces
Basil leaves, to serve
1. Heat the soup following packet directions.
2. Meanwhile, heat 1 tbs oil in a non-stick frying pan over medium heat. Add the cauliflower and broccoli. Cook, stirring, for 5 mins or until the vegetables are browned and tender. Transfer to a plate. Heat half the remaining oil in the pan. Add the tofu and cook, turning occasionally, for 5 mins or until crisp and golden all over.
3. Divide the soup among serving bowls. Top with the cauliflower and broccoli, tofu and basil. Drizzle with the remaining oil to serve.
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