Recipe by FlemishMinx
I've tried this recipe with broccoli, cauliflower, and leeks (the white parts of three large) as well as combinations of them all, but am sure it would work with many other vegetables. It is a great way to get rid of extra veg, as well as a very healthy starter course to a meal.
Top Review by justcallmetoni
As Roosie said this is a great basic soup recipe that is easily adaptable to meet the tastes of the diners. Found it tasty enough to make the center of a light, healthy meal paired with a salad and pita chips. I used cauliflower with a sweet potato which gave me a smooth and creamy soup with a beautiful orange hue. To brighten the flavors I added 1/2 tsp. ginger and a pinch of nutmeg. Next time, I'll try the broccoli and a white potato with some basil and garlic. Minx, you have another winner here. Thanks.
- 1⁄2 head broccoli (peeled stems are ok) or 1⁄2 head cauliflower
- 1 small potato, in cubes
- 1⁄2 cup diced onion
- 6 1⁄2 cups water (about 1 1/2 liter)
- 1 low-sodium chicken bouillon cubes or 1 vegetable bouillon cube
- salt and pepper