Week 21 of 52 Weeks of Food
The boy and I have decided to eat a lot healthier. We have embarked on #projectbeachbody, complete with weekly weigh-ins. I’ll admit, Kris is doing better than I am currently. So the recipes I’ve been seeking are healthier and more nutritious, without being overly fussy. I love soups. They’re filling, full of goodness and very comforting. This one was easy, tasty and (most importantly) healthy. Enjoy.
Broccoli: 1 medium head, chopped small
Cauliflower: 1 medium head, chopped small
Onion: 1 medium, chopped fine
Garlic: 2-3 pods, minced
Milk: 1 cup
Stock: 1 cup
Cream: 2 tbsp (optional)
Salt: To taste
Pepper: To taste
Oil: 1 tbsp
Sauté the onions and garlic in a large saucepan till fragrant.
Add the broccoli and cauliflower to pan and stir well.
Stir fry for 5 minutes.
Add the stock and just enough water to cover the florets.
Cook till the broccoli and cauliflower are done.
Add half the milk and simmer for 5 minutes.
Add salt and pepper.
Purée the mixture to get a smooth and creamy paste.
Return to the pan.
Dilute with the rest of the milk and season again if required.
Pour a little cream on top, if you like.
Serve hot, with crusty bread.