Name: Broccoflower, leek and fennel soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: australian
Ingredients: 18.20 gm olive oil; 1 leek, trimmed, thinly sliced; 1 large fennel bulb, trimmed, halved, thinly sliced; 2 cloves single clove garlic, thinly sliced; 500g broccoflower, cut into small florets; 1020.00 gm (1 litre) chicken style liquid stock or vegetable liquid stock; 2 bay leaves; Sea salt & freshly ground black pepper; 80g sour cream; Crusty bread, to serve

Broccoflower, leek and fennel soup

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Broccoflower's unique blend of cauliflower and broccoli shines in this light and flavorful low-calorie soup.

Ingredients:

18.20 gm olive oil
1 leek, trimmed, thinly sliced
1 large fennel bulb, trimmed, halved, thinly sliced
2 cloves single clove garlic, thinly sliced
500g broccoflower, cut into small florets
1020.00 gm (1 litre) chicken style liquid stock or vegetable liquid stock
2 bay leaves
Sea salt & freshly ground black pepper
80g sour cream
Crusty bread, to serve

Instructions:

In a large saucepan or casserole, heat oil over medium heat. Sauté leek, fennel, and garlic for about 10 minutes until softened. Add broccoflower, stock, and bay leaves. Cover and simmer for 10 minutes until broccoflower is tender. Discard bay leaves before serving.
Puree the soup until velvety; adjust seasoning. Serve the soup in 4 bowls, adding a dollop of sour cream in the center and a sprinkle of extra black pepper. Enjoy with crusty bread on the side.

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