Broccoli Soup

It is getting cool in the evenings now and a hot soup with crusty bread is just what is needed.
1 Tblsp olive oil
2 cloves garlic, crushed
1 onion, chopped
2 heads broccoli, cut into florets
850 ml 1 1/2 pt vegetable stock
4 Tblsp soy yoghurt
4 sprigs parsley to decorate
salt and pepper to taste
crusty bread, French stick or small baps
Heat the oil in a large pan. Add the garlic and onion and sauté for 3 or 4 minutes until the onion is translucent.
Add the broccoli and cook for 5 minutes.
Add the stock and bring to the boil. Cover and gently simmer for 10 minutes until the broccoli is tender.
Pour the soup into a blender and puree until smooth.
Return to the pan to heat through. Add salt and pepper to taste.
Serves 4 people.
Serve in soup bowls topped with a tablespoon of yoghurt and a sprig of parsley. Serve with crusty bread.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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