Ingredients:
A head of bolted cauliflower
A head of bolted broccoli
2-3 tablespoons of flour
1/4 cup of Butter (or olive oil for a vegan option)
Oregano to taste
Salt and pepper
Optional dollop of sour yoghurt (or avocado blended smooth with lemon juice for a delicious vegan alternative)
Method:
Wash and roughly chop your broccoli and cauliflower, then put in a pot with a lid and about 2cm of water to steam it. This is a bit quicker than boiling I think because the steam gets hotter than 100 degrees Celsius.
When your veggies are soft add a cup or two of water, bring to the boil and then blend with an immersion blender (or put it in another sort of blender or mash it up real good if you don’t have an immersion blender).
In another pot melt butter (or oil) and stir in a couple of heaped tablespoons of flour. Like you’re making a roux or white sauce.
Slowly stir your veggie blend into the flour/butter/oil mix and bring to a slow simmer, making a thick smooth and creamy soup. (If it comes out lumpy you might have gone too fast, just get that blender out again!)
Add oregano, salt, and pepper to taste.
Optional but delicious: stir through a dollop of unsweetened Greek/sour yoghurt before serving.
With the days getting longer in the Southern Hemisphere your winter brassicas might be loosening and attempting to go to seed (bolting). They might not look pretty but you can still use them up with a comforting and creamy soup, delicious served with a chunky hunk of sourdough bread.
If you try this recipe let me know how it goes!
