 Cream
of Broccoli & Cauliflower Soup
 INGREDIENTS
- 2 Tbsp Prenzel
Garlic Olive or Garlic
Rice Bran Oil
- 1/2 large onion, finely chopped
- 1/2 small leek
- 5 cups chicken stock
- 1/2 broccoli
- 1/2 cauliflower
- Salt & pepper
- 2 Tbsp mascarpone cheese
- 3/4 cup Cream
METHOD
In a large saucepan, heat Prenzel Garlic Infused
Oil over a medium heat. Add onion and cook until
soft and golden.
Add chicken stock and bring to a simmer.
Cut broccoli and cauliflower into florets, add
to pot and simmer for 20-30 Minutes until tender.
Cool for 10 minutes.
Using an electric stick blender, puree soup until
smooth. Add the Mascarpone cheese and cream, and
season to taste.
Reheat the soup slightly to melt the cheese.
Serve with crusty bread.
Easy, nutritious and delicious.
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