Broccoli Soup
Ingredients
2 tbsp sunflower oil
1 large leek, sliced
1 clove garlic, chopped
1 bay leaf
450g broccoli, chopped
300ml (1 pint) vegetable stock
300ml Alpro Light soya milk
1 tbsp lemon juice
pepper
3 tbsp soya cream
Method
- Gently fry the leek, garlic and bay leaf in the oil for a few minutes until the leek is soft. Add the broccoli and the stock. Bring to the boil, then reduce the heat, place the lid on the pan and simmer for about 10 minutes. Take the pan off the heat, remove the lid and leave the soup to cool for a short while. Remove the bay leaf and blend the soup in a liquidiser or with a hand blender until smooth.
- Pour the soup back in to the pan and return to the heat. (If a slightly thinner soup is preferred add a touch more stock, water or soya milk.) Add the pepper, lemon juice, soya cream and serve. Serve with wholemeal crusty bread.
Serves 4
NOTE: Make up a batch and use over a few days or freeze some and have on other days.
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