Cruciferous vegetable soup with ghee croutons
1/2 head cauliflower
1 head broccoli
1 lb asparagus
2tbsp vegetable stock concentrate (or oxo cubes)
1/2 cup 15% cream
water to cover
Heat a bit of ghee in a large pot and add chopped vegetables and 2tbsp stock concentrate. Add enough water to cover vegetables and then some. Cook 10-15 minutes on medium heat. Puree using a hand held blender untill smooth. Add cream and taste and season with additional salt if desired.
Spread ghee on both sides of 2 slices of bread. Toast in a pan on both sides until crisp and golden. Note stale bread works better. Cut into cubes and garnish soup.
6 servings as appetizer and 3-4 servings as main.
Substitute broccoli stalk peeled completely and chopped for asparagus.
Time from start to finish 20 minutes.