Broccoli Soup

A warming dish to serve while the weather is cold. We even had snow in Queensland this month, the first time in history!
1 brown onion, chopped
1 leek, wash well and chop
2 tsp olive oil
1 potato, chopped
large handful of rocket, chopped
2 cloves garlic, crushed
100 ml white wine, optional
1 head of broccoli, chopped
1 Lt vegetable stock
salt and pepper
4 dstp soy yoghurt
handful parsley, chopped
Heat the olive oil in a large saucepan. Cook the onion, potato, leek and garlic for 5 minutes.
Add the wine and the stock and bring to the boil. Simmer for 2 minutes.
Add the broccoli and rocket and bring back to the boil. Allow to simmer for 15 minutes, until the broccoli is tender.
Remove from the heat and allow to stand for 10 minutes.
Blend the soup. Return to the pan and heat over a low setting.
Season to taste with salt and pepper.
Pour into 4 soup bowls and drizzle over the yoghurt and garnish with the parsley.
Serves 4 people.
Serve with warm crusty bread or toast.


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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