Artichoke soup with Parmesan sticks
A delicious vegetable soup with a nutty bite, it's so simple to make and low-fat. By Gary Rhodes
Cauliflower & broccoli soup with seedy crumble
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 1 cauliflower(about 700g)
- 1 broccoli(about 450g)
- 2 tbsp vegetable or other flavourless oil
- 1 large onionfinely chopped
- 2 celery sticksfinely chopped
- 2 carrotsfinely chopped
- 3 large garlic clovesfinely chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 litre vegetable stock
For the crumble
- 2 tsp vegetable or other flavourless oil
- 50g fresh or dried breadcrumbs
- 25g mixed seeds
- pinch of chilli flakes
- 25g parmesanor vegetarian alternative, finely grated
Nutrition: Per serving (8)
- kcal161
- fat8g
- saturates1g
- carbs12g
- sugars7g
- fibre6ghigh
- protein7g
- salt0.5g
Method
step 1
Remove any wilted or brown leaves from the cauliflower. Cut the cauliflower and broccoli into bite-size florets, then finely chop the stalks and remaining leaves. Heat the oil in a large, deep saucepan over a medium heat and cook all the stalks and leaves, the onion, celery, carrot and garlic, partially covered with a lid, for 10 mins until everything is slightly softened. Remove the lid and stir in the spices and stock. Bring to a simmer, cook for 5 mins, then stir in the cauliflower and broccoli florets. Continue cooking, covered, for 10 mins more until everything is tender. Remove from the heat and blitz using a hand blender until thick and creamy. Season to taste.
step 2
Meanwhile, for the crumble, heat the oil in a small pan over a medium heat and toast the breadcrumbs, seeds and chilli flakes for 4-5 mins until golden and fragrant. Remove from the heat, season and stir in the cheese. Sprinkle the crumble over the soup to serve.
