The markets are full of lovely fresh spring vegetables now, but some nights are still cool enough to indulge in soup so we’re packing them in while we can. I always feel like a bit of a yo-yo at this time of year – t-shirt one day, coat the next; fresh salad one day, cheesy pasta the next; trees covered in yellow and purple flowers, mountains covered in snow.
Roasting the vegetables for this soup makes them so much tastier – it really brings out the nuttiness of the cauliflower and gives depth to the broccoli. Best of all, it’s such a simple thing to throw together.
Serves 4 – 6
1 medium head cauliflower
1 medium head broccoli
2 spring onions (scallions)
1 litre (about 1 quart) vegetable stock
salt & pepper
Preheat oven to 200°C (390°F).
Cut cauliflower into florets, toss in baking dish with a generous drizzle of olive oil and roast 20 minutes.
Cut broccoli into florets, add to baking dish with cauliflower, drizzle with more olive oil and roast another 20 minutes.
Chop the spring onions and chives, reserving some chives for garnish.
Heat a splash of olive oil in a soup pot and cook the spring onions and chives until soft, about 5 minutes.
Add the cauliflower and broccoli to the pot, add vegetable stock, season to taste, cover and cook over low heat for 30 minutes.
Using a blender or immersion blender, puree soup until smooth. return to pot and reheat.
Serve with a sprinkle of fresh chives and some fresh bread or salty crackers.