Cruciferous vegetable soup with ghee croutons
Ingredients
1/2 head cauliflower
1 head broccoli
1 lb asparagus
3 potatoes
2tbsp vegetable stock concentrate (or oxo cubes)
1/2 cup 15% cream
water to cover
Method
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.
Ghee croutons
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.
Latest comments
Thanks Marcy, your opinion is valued.
Great job Prithika!!! Engaging and full of insight - keep it up !!!
Thanks Jon. Will do.
Great site! Keep posting