Publications
Partners
Serves 4-6
- 2 onions, chopped
- good olive oil
- 700g broccoli and cauliflower florets
- 5 cups chicken or vegetable stock
- grating of nutmeg
- salt and milled pepper
- 30g Italian parsley
- 1 clove garlic, crushed
- handful toasted flaked almonds
- grated Parmesan cheese
- ¼ cup small dried pasta, cooked or hot crusty bread
Preparation
Soften the onion in a tablespoon of olive oil, using a little water if necessary. Stir in the broccoli, cauliflower and half the parsley, then add the stock. Simmer for about 20 minutes. Chop the parsley and mix together with the garlic and ¼ cup olive oil. Season with salt and set aside.
When the vegetables are tender, purée until smooth, thinning with more stock if required. Add gratings of nutmeg and check if the seasoning is to your taste. Before serving, add the pasta (if you wish) to the soup and heat. Ladle the hot soup into bowls and top with spoonfuls of the parsley, oil, Parmesan and almonds, crushed by hand as you sprinkle.
Spice it up
For variation, make the basic puréed and seasoned soup, then:
Add shreds of grilled skinless chicken, a squeeze of lemon and some chopped parsley; or Top with croutons, cheese and chopped chives.
Why it's good for you
Pasta provides carbohydrate energy - just what you need when you're pregnant. Garlic has anti-inflammatory properties and boosts the immune system during the winter months. Broccoli and cauliflower contain a host of vitamins and minerals that are essential for foetal growth and development. Olive oil helps keep cholesterol levels low.
