Monday, July 30, 2007

Creamy Vegetable Soup

No one home for dinner last night! I am a bit too lazy to whip up dinner just for myself. I have some of the below vegetables in the refrigerator and wondering what to do with them. In the end, just try to turn them into creamy soup which is easy to go down or eat with bread. And it turns out real delicious and with the broccoli florets minced to give the soup a tinted green.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 1-2)
° 100g cauliflower florets
° 1 (100g) potato, peeled and diced
° 50g white leek (white portion), trimmed
° 1 (50g) onion, diced
° 50g broccoli florets
° 375ml water
° ½ -1 tablespoon non-dairy margarine
° salt and ground black pepper, or to taste

1. Place the cauliflower, potato, leek, onion and water in a pot. Bring to a boil and simmer for 10-15 minutes or until all the vegetables are tender. Add the broccoli and cook for 1 minute.
2. Transfer to a blender or food processor and add in the margarine and salt. Blend until smooth and creamy.
3. Ladle the soup into individual serving bowls, sprinkle some black pepper and serve hot.

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