What’s great about it:
Using a salt-reduced stock helps reduce the amount of salt we eat on a daily basis and best of all it is great for heart health. For extra flavour, add extra herbs and spices .
Serves 4 | Prep time 15 minutes | Cook time 25 minutes
1 leek, sliced finely
1 bunch broccolini, roughly chopped
1/2 medium head cauliflower, roughly chopped
2 garlic cloves, sliced
3 1/2 cups reduced salt vegetable stock
1 tablespoon thyme leaves
1/4 cup (30g) finely chopped walnuts, toasted, to serve
1/4 cup (30g) parmesan
1 tablespoon natural yoghurt
PLACE leek in a medium-large saucepan pot on medium heat.
COOK for 3-5 minutes until leek softens.
PLACE broccolini, cauliflower, garlic and stock in a large pot.
BRING soup to the boil, then cover and simmer for 20 minutes or until vegetables are tender.
REMOVE sauce pan from heat and puree with a stick blender until smooth.
SERVE with toasted walnuts, parmesan, thyme and a dollop of yoghurt.
Recipe courtesy of: Country Kitchens Team
Filed under: soup, leek, broccolini, cauliflower, walnuts, thyme, herbs