Broccoflower Soup

Broccoflower Soup

1 tablespoon olive/coconut oil (15ml)

½ cup each finely chopped carrots and celery (125ml each)

1 ½ cups each  of broccoli and cauliflower, finely chopped
4-5 cups chicken stock (1.25L)

1 cup coconut milk (250ml)

1 large leek, white and pale green parts only, chopped fine

freshly ground pepper or cayenne pepper to taste

Choice of toppings

¼ cup crumbled Gorgonzola cheese (50ml)

2 tablespoons finely chopped fresh shallots (30ml)

½ cup cooked bacon bits (125ml)

1 tbsp drizzle of chili oil

More Optional toppings:

½ cup fish-shaped/oyster crackers (125ml)

½ cup shredded old orange Cheddar cheese (125ml)

Chives

Chili flakes

Preparation:

1. In a large saucepan, heat oil and butter over medium. Add the carrots, celery and leeks and sauté for 5 minutes, or until vegetables are softened and aromatic.

2. Add the broccoli and cauliflower and sauté for 1 minute. Add the stock and bring to a simmer. Cover the pan partially and simmer until vegetables are tender, about 10-15 minutes. Remove from heat.

3. Puree the soup using an emersion blender (or in batches in a food processor) until smooth. Add the coconut milk and season to taste with salt and pepper. Warm gently over low-med heat. Do not boil.

4. Put all soup toppers in small bowls and garnish your way.