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Whether served alone or paired with chicken in a stir-fry, broccoli is a veggie that's sure to please. Overview Information Broccoli is a vegetable. The parts that grow above the ground are used to make medicine.
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Ingredients requirements Broccoli & Asparagus Soup:
- Give 1/3 of rd a head of broccoli florets,
- Need for The large stalk from a head of broccoli,
- Take 230 ml - boiled water (filtered if possible),
- You need 10 - spears of asparagus, very ends trimmed off,
- You need 200 ml - milk or dairy free alternative, (I used almond milk),
- Require 1/2 - Vegetable stock cube,
- Need 1 tbsp of olive oil,
- Need 1/2 - an onion chopped finely,
- Give Salt and white pepper to season
- Provide of To serve:
- Need 2 rashers of crispy fried bacon (optional)
- Require 2 tbsp of crème fraiche or fat free quark,
- Provide 1 for drizzle of extra virgin olive oil,
- Require for Fresh parsley leaves,
- Give of Salt and ground black pepper to season
- Give of Equipment Needed:
- Take 1 of hand blender / blender
Broccoli is a rich source of vitamins, minerals, and antioxidants. Antioxidants can help prevent the development of various conditions. The body produces molecules called free radicals during. Broccoli is a green vegetable that vaguely resembles a miniature tree.
Broccoli & Asparagus Soup how to cook:
- Add the vegetable stock to the boiling water and stir through to dissolve. Add to a saucepan over a high heat and then place in all of the broccoli stalks. Bring to a boil and cook for around 7 minutes. Next add in the florets and continue to boil.
- In a frying pan, add in the olive oil and once hot sear the asparagus and the chopped onion until it gets a bit of colour and the asparagus is slightly charred. Remove from the heat. Remove the asparagus, chop it up into smaller pieces and add it in with the broccoli. Set aside the onions for the time being.
- Boil the broccoli until the stalks are nice and soft and the water has reduced down by about half. Season well with salt and a pinch of white pepper to taste.
- Add the cooked onions in with the broccoli and asparagus. Remove from the heat and allow to cool for 2-3 minutes.
- Using a hand blender or regular blender, blend until nice and smooth and no large lumps remain. Add in half the milk and blend again until a smoother texture is achieved. Add the remaining milk, blend one final time until velvety smooth.
- For the garnish I like to fry up some bacon until crispy, then sprinkle on top with some crème fraiche or fat free quark, and a little drizzle of extra virgin olive oil then a few sprigs of fresh parsley leaves. Then a final grind of black pepper and salt to taste. Enjoy!
It belongs to the plant species known as Brassica oleracea. It's closely related to cabbage, Brussels sprouts, kale and. Broccoli (Brassica oleracea) is a cruciferous vegetable related to cabbage, kale, cauliflower, and Brussels sprouts. These vegetables are known for their beneficial health effects. Broccoli and Brussels sprouts combine and come together in delightful way.
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