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.

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