Broccoli and cauliflower soup vegetarian

Preparation – 10 minutes

Break a handful each of broccoli and cauliflower into very small florets and set aside. Roughly chop the rest of the cauliflower and broccoli. Peel the stem and roughly chop it too, because it would be a shame to throw it away.

Peel the onion and garlic cloves and roughly chop them. Peel the potato and cut it into chunks.

Finishing the broccoli and cauliflower soup – 20 minutes

Heat a dash of olive oil in a large saucepan and sauté the onion and garlic. After a few minutes, add the broccoli and cauliflower and cook for around 5 minutes more.

Add the potato along with the vegetable stock and bring to the boil. Once the soup is boiling, reduce the heat, cover with a lid, and let it simmer for around 15 minutes.

Bring a small saucepan of water to the boil and cook the small broccoli and cauliflower florets until al dente.

Purée the soup in a blender, or with a stick blender, and season with salt, pepper and a pinch of nutmeg.

Serve the soup with the small broccoli and cauliflower florets, a swirl of cream and extra nutmeg. Enjoy your dinner!