This delicious soup is a clever way to get a healthy dose of brassica vegetables, known for their anti-cancer properties. And it’s a bonus that they’re now in season.
Serves: Four
Time: 30 minutes
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon basil pesto
- 1 leek, white part only, finely sliced
- 2 sticks of celery, thinly sliced
- 2 heads broccoli, broken into small florets
- 1 small cauliflower, broken into florets
- 1 litre chicken stock
- 1 250ml cream
- water
Method
In a saucepan, heat the oil and add pesto. Add celery and leek and cook for a couple of minutes. Add all other vegetables, stock and sufficient water to almost cover the vegetables.
Bring to the boil, then reduce heat and simmer until vegetables are softened, about 20 minutes. Allow to cool before blending with stick blender. Add cream and blend until smooth. Reheat and serve with crispy sourdough bread.
