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Cream of Cauliflower & Broccoli Soup

by South Lanarkshire Council

Makes 20 portions

Ingredients

  • 2.5l Water
  • 50g Vegetable bouillon
  • 200g Plain flour
  • 200g Margarine 
  • 675g Cauliflower
  • 675g Broccoli
  • 1.2l Milk

Method

  1. Bring the water to the boil and add the vegetable bouillon, broccoli and cauliflower.
  2. When vegetables are cooked drain and reserve the cooking liquor.
  3. Melt the margarine, add the flour and slowly add the cooking liquor mixed with bouillon to make a roux and simmer for 20 mins.
  4. Add the cooked broccoli and cauliflower and liquidise.
  5. Add the milk and bring the soup gently to the boil.
  6. Heat through gently, serve.

 

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