Name: Cauliflower and broccoli soup
Total time: 45 min
Yield: Serves 4
Ingredients: a knob butter; 4 tbsp olive oil; 1 onion finely chopped; 2 cloves garlic chopped; 1 large cauliflower; 1 large broccoli; 1.5 litres vegetable stock; 3 stale slices sourdough

A bowl of broccoli soup with croutons on top

a knob butter
4 tbsp olive oil
1 onion
finely chopped
2 cloves garlic
chopped
1 large cauliflower
1 large broccoli
1.5 litres vegetable stock
3 stale slices sourdough

Method

step 1
Heat a knob of butter and 1 tbsp olive oil in a large pan and fry the onion with a pinch of salt for 10 minutes until soft. Add the garlic to the pan and cook for another minute, then add the chopped stem, florets and tender leaves of the cauliflower with the stem and florets of the broccoli. Fry for a few minutes, tossing in the butter and oil, then pour in 1.5 litres of vegetable stock.
step 2
Simmer for 20 minutes until the vegetables have cooked, then use a stick blender to whizz until smooth. Season. Heat 3 tbsp of olive oil in a non-stick frying pan and tear in the stale slices of sourdough to make croutons. Fry for 4-5 minutes until deep golden-brown, then season. Spoon the soup between four bowls and top with the croutons to serve.