Name: Broccoflower and pine nut soup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 50g pine nuts; 800g broccoflower, cut into small florets; 1020.00 gm (1 litre) vegetable liquid stock; 250ml milk; 125ml cream; 125.00 ml shredded fresh basil; Salt & freshly ground pepper; Small basil leaves, to serve

Broccoflower and pine nut soup

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Prep Time:
25 minutes

Cook Time:
35 minutes

Total Time:
60 minutes

Broccoflower, a flavorful blend of cauliflower and broccoli, stars in this light and nutritious soup.

Ingredients:

18.20 gm olive oil
1 brown onion, finely chopped
50g pine nuts
800g broccoflower, cut into small florets
1020.00 gm (1 litre) vegetable liquid stock
250ml milk
125ml cream
125.00 ml shredded fresh basil
Salt & freshly ground pepper
Small basil leaves, to serve

Instructions:

In a saucepan over medium heat, sauté onion, garlic, and pine nuts in oil until onion is very soft, about 8-10 minutes. Stir occasionally.
Place the broccoflower, stock, and 1/2 cup (125ml) of water in a pot. Cover and simmer over low heat for 20-25 minutes until the broccoflower is very tender. Let it cool for 10 minutes before using.
In a blender, puree the broccoflower mixture and milk in batches until velvety smooth. Pour the mixture back into the pan and gently mix in the cream. Warm over low heat until heated through. Add the fresh basil and season generously with salt and pepper.
Ladle soup into bowls and garnish with a sprinkle of extra pepper and fresh basil leaves before serving.

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