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Yes, I know it’s another soup, but it’s that time of the year, isn’t it? When snuggling up in front of the fire with a warming, hearty soup feels like something close to bliss! Well, for those of us in the northern hemisphere, that is. Although, in my opinion, any time of the year is a good time for soup…and this is a particularly tasty one.

It will take you 5 or 10 minutes to prepare the veg (depending on how quick you are at chopping), and 20-25 minutes cooking time.

As always, the recipes here are for a single serving…but always a very generous one. Enjoy a huge bowl-full, or look forward to seconds later! 😉

Ingredients:

500 ml of vegetable stock
1 small sweet potato cut into small chunks
150 grams of broccoli florets
Half an onion, chopped
Clove or two of garlic, chopped
Couple of teaspoons of mustard

What to do:

Pour the stock into a large saucepan.
Add all the vegetables.
Bring to the boil, then reduce the heat, cover and simmer for about 20 minutes until veg are soft and tender.
Stir in the mustard.
Transfer to your blender and whizz for a few seconds.
Bingo! You’re good to go!

Tips:

You can use any kind of mustard, but I find that the coarse-grain variety gives this particular soup that extra bit of delectable oomph.
I love this recipe with some good, rustic olive bread – the flavours really complement each other well.

 

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