CREAM OF BROCCOLI / Cauliflower SOUP

Serves:4 to 6

• 1 1/2 tablespoons vegetable oil
• 1 medium-large onion, coarsely chopped
• 2 large or 3 medium broccoli crowns / cauliflowerets, coarsely chopped
• 1 vegetable soup cube
• 1 can drained lima beans
• 50 gms soft tofu
• Low-fat milk
• 1/2 teaspoon dried dill / saunf
• Salt and pepper to taste

1. Heat the oil in a large saucepan or small soup pot and add the onion. Sauté over medium heat until golden, about 5 to 7 minutes.

2. Add the veggies, soup cube, and 2 cups water. Bring to a simmer, then cover and simmer gently until the broccoli / cauliflower is tender but not overcooked - about 8 to 10 minutes.

3. Transfer the mixture in the saucepan to a food processor and add the beans. Puree until smooth, then transfer back to the saucepan.

4. Add enough milk to give the soup a medium-thick consistency. Stir in the dill, then season with salt and pepper. Cook over very low heat for 5 minutes, then serve.

CHINESE VEGETABLE AND TOFU SOUP

Serves:4 to 6

• 2 vegetable soup cubes
• 15-ounce can cut baby corn, with liquid
• 1/2 medium red bell pepper / capsicum, cut into short narrow strips
• 1 cup peas, trimmed
• 50 gms soft tofu, diced
• A good handful of spinach
• Freshly ground pepper to taste

1. Combine 5 cups of water with the soup cubes, baby corn, bell pepper, and tofu in a large saucepan or small soup pot.

2. Bring to a gentle boil, then simmer, covered, for 5 minutes.

3. Meanwhile, wash spinach, rinse it well, remove the stems, and chop coarsely. Add to the soup and simmer for another 2 minutes or so, just until the greens are wilted, and serve.

Post Comment

Name : Email : Password : Comments :