Broccoli, Cauliflower & Cheese Soup

Ingredients

• 250gm broccoli, broken into florets
• 250gms cauliflower, broken into florets
• 1 shallot, or 50gm onion, chopped
• 2 ½ cups vegetable stock
• 1 ¼ cups skim milk
• ¼ cup risoni or other tiny pasta for soup
• 1 tablespoon chopped fresh chives
• Salt and black pepper
• To garnish: A pinch of grated nutmeg and a sprinkle of Parmesan cheese
• Variation: Use all broccoli or all cauliflower if you prefer.
• Serves 4

Directions

1. Put the broccoli, cauliflower, shallot or onions and stock into a large saucepan. Bring to the boil, cover, then reduce the heat and simmer for ten minutes, or until the vegetable florets are tender.
2. Puree in a food processor or with a hand held mixer. Return the soup to the pan and add the milk and pasta.
3. Gently bring to a steady simmer, then cover and cook for a further ten minutes or until pasta is tender.
4. Stir in the chives, reserving some chives for a garnish, and simmer for a few more minutes stirring occasionally, until the soup has thickened slightly.
5. Season to taste, garnish with the reserved chives and a sprinkling of nutmeg, parmesan cheese and serve.