AuthorMargaret Bridgeford
Rating
Yields1 Serving
Ingredients
 150 g cauliflower (1/4 head), roughly chopped
 250 g broccoli (1 head), roughly chopped
 150 g leek (1 leek white section), sliced
 1 clove garlic, chopped
 60 g ghee (or duck fat combination)
 2 cups chicken broth
 1 tsp salt + pepper to taste
 2 egg yolks (optional extra nutrition)
Method
1

Combine all ingredients except the egg yolks into a saucepan. Bring to the boil, then simmer for 20 mins until cooked through.

2

Blend with processor or stick blender until smooth.

3

Add egg yolks and blend until combined

4

This is very flavoursome on its own, and the final flavour can be individualised with a drizzle of chile oil or balsamic vinegar.

 

Ingredients

 150 g cauliflower (1/4 head), roughly chopped
 250 g broccoli (1 head), roughly chopped
 150 g leek (1 leek white section), sliced
 1 clove garlic, chopped
 60 g ghee (or duck fat combination)
 2 cups chicken broth
 1 tsp salt + pepper to taste
 2 egg yolks (optional extra nutrition)

Directions

1

Combine all ingredients except the egg yolks into a saucepan. Bring to the boil, then simmer for 20 mins until cooked through.

2

Blend with processor or stick blender until smooth.

3

Add egg yolks and blend until combined

4

This is very flavoursome on its own, and the final flavour can be individualised with a drizzle of chile oil or balsamic vinegar.

Creamy Vegetable Soup
IngredientsDirections