Creamy Broccoli Soup with Oat Cakes

On the table in: 10 mins
Serves: 2
Origin: Scottish

Ingredients:

  • 400 grams fresh or frozen broccoli
  • 300 mls lightly salted water (approximately)
  • 200 mls quark
  • 20 mls fat-free natural bio yoghurt
  • 2 oat cakes

Nutritional Information

Per serving: 225 calories; 18.2g carbohydrates; 22.3g protein; 5.8g fat; 8.9g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

Instructions:

  1. Place the broccoli in a covered saucepan with the lightly salted water, so that the water just covers the top of the broccoli. Boil for 5 minutes or until just tender; the cooking
    time varies depending on the particular variety you are cooking.
  2. Pour the water and broccoli into a food processor and blend until smooth.
  3. Add the quark and process once more.
  4. Pour the soup mixture back into the saucepan and reheat, but do not allow it to boil.
  5. Pour the soup into two warmed bowls, swirl in the yoghurt and serve with oat cakes on the side.

Chef’s suggestions:

  • This dish is also wonderful chilled with chopped mint and a swirl of vodka or dry sherry for a posh dinner party.
  • For gluten-free, replace the oat cakes with rice cakes.