I know it sounds weird doesn’t it?
After all the idea that you could have a deconstructed broccoli gratin has weird written all over it. It was so weird to my teenage son that he ran out to the office to tell Dominic before I had even cooked it. He wanted to know what one was and why I was making it. Dominic just smiled and our son forgot about how weird this soup was going to be.
Well the idea for the soup came from my favourite ingredients that appear in a broccoli gratin and how great it would be if you could have them together and how good it could taste. Of course, that is if it has turned out okay!
You could of course just re-name this broccoli cheese soup – but that would be rather boring wouldn’t it?
With a broccoli gratin I usually include cauliflower to make the cauliflower sauce, lots of broccoli, loads of cheese and some coconut milk, so you’ll find them all in this recipe.
And I urge you to try it, even if it does seem a bit weird as it is a soup that is going to be a regular in our house from now on as we all loved it.
- 2 Large Carrots
- 1 Small Broccoli
- 75g Courgette
- ½ Large Onion
- ⅓ Large Cauliflower
- 1 Tsp Garlic Puree
- 50g Cheese
- 1Tbsp Soft Cheese
- 4Tbsp Coconut Milk
- 2 Tsp Parsley
- 100ml Water
- Salt & Pepper
- Dice and slice the onion and carrots.
- Cut the courgette, broccoli and cauliflower into chunks.
- Place all the vegetables into the soup maker and cook for 25 minutes.
- Once they are cooked drain the soup maker and add to the vegetables the cheese, coconut milk, garlic, parsley along with the salt and pepper.
- Blend until smooth
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