Broccoli and cauliflower soup

Broccoli is one of those vegetables that can easily disappoint if not cooked well.

Today, I will tell you how to cook it so as to bring out the variety of tastes it packs.

Broccoli has a tree-like shape that features a compact head of florets attached by small stems to a larger stalk. Because of its different components, this vegetable offers a variety of tastes and textures, ranging from soft and flowery (the florets) to fibrous and crunchy (the stem and stalk). Its colour ranges from deep sage to dark green to purplish-green, depending on variety.

HOW TO SELECT AND STORE

The best should have floret clusters that are compact and bruise-free. There should be no yellowing. In addition, they should not have any yellow flowers, since this is a sign of over maturity. The stalk and stems should also be firm. Also ensure that it does not have bugs.

Store in a plastic bag and remove as much air from the bag as possible. Store in the refrigerator.

Do not wash broccoli before storing because water speeds up spoiling. Since the vitamin C content starts to quickly degrade once broccoli has been cut, eat it within a couple of days.

Broccoli that has been blanched, then frozen can stay up to a year. Keep leftover cooked broccoli in a tightly covered container and store in the refrigerator.

QUICK COOK

1. Clean under running cold water, then cut off the florets. If you have large florets, cut them into two to get even-sized pieces.
2. Boil water with a generous amount of salt and cook the florets for about three minutes, or until cooked but still crunchy.
3. Drain the water and set aside.
4. Sauté some onion in a pan until soft, using a little oil, then add the florets and some salt and pepper, then cook for about a minute or until hot.
5. Serve with as a side dish with your meal.

BROCCOLI AND CAULIFLOWER SOUP

This is a quick way of making a delicious soup using two vegetables many consider boring, yet are absolutely delicious if cooked properly.

To make this soup, you will need a blender or food processor

Serves four.

Ingredients:

1 medium broccoli

1 medium cauliflower

Onion

Garlic

Carrots, celery, or potatoes

 Method:

1. Start by cooking the onion and garlic on low heat until translucent.

2. Add the broccoli, cauliflower, and other veggies and cook for about a minute, stirring constantly.

3. Add water, season, and bring to a boil while covered.

4. Once boiling, reduce the heat and simmer for about 20 minutes or until the vegetables are soft.

5. Mix the cooked vegetables together with the soup and blend until smooth. Do not use too much liquid to avoid diluting the soup.

6. Return to the heat, adjust seasoning if necessary and if too thick, add a little water and bring to a boil. Add some cream if desired and serve hot.

For More recipes, guides and tips on how to improve your cooking, email me, [email protected] or visit my website www.chef-raphael.com