Broccoflower and pine nut soup

Broccoflower and pine nut soup

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Broccoflower is a cross between cauliflower and broccoli. It is naturally low in calories which make it the perfect ingredient for this low kilojoule soup.

The ingredient of Broccoflower and pine nut soup

  1. 1 tablespoon olive oil
  2. 1 brown onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 50g pine nuts
  5. 800g broccoflower, cut into small florets
  6. 4 cups (1 litre) Massel vegetable liquid stock
  7. 1 cup (250ml) reduced fat milk
  8. 1/2 cup (125ml) cream
  9. 1/2 cup shredded fresh basil
  10. Salt & freshly ground pepper
  11. Small basil leaves, to serve

The instruction how to make Broccoflower and pine nut soup

  1. Heat oil in saucepan over a medium heat. Add onion, garlic and pine nuts, and cook, stirring, for 8-10 minutes or until onion very soft.
  2. Add the broccoflower, stock and 1/2 cup (125ml) of water. Cover and steam over a low heat for 20-25 minutes or until the broccoflower is very tender. Set aside for 10 minutes to cool.
  3. Blend the broccoflower mixture and milk in batches until smooth. Return to the pan and stir in the cream. Stir over a low heat until warmed through. Stir in the basil. Season with salt and pepper.
  4. Divide soup among serving bowls. Sprinkle with extra pepper and basil leaves to serve.

Nutritions of Broccoflower and pine nut soup

fatContent: 377.62 calories
saturatedFatContent: 30 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

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