1. Wash and cut the broccoli and cauliflower into medium chunks. Place into a large saucepan with the chicken stock. Cover with a lid and steam on high until soft. Don't cook for too long or the flavour will be lost. Ready when you can easily push a fork through the vegetables. Should take around 15 mins or less. 2. Put the cooked vegetables and stock into a blender and puree until smooth. Add more stock if necessary. The soup should be thick almost like porridge. Once smooth pour back into the saucepan and put on medium heat. Stir in the pesto, parmesan cheese and yoghurt. Add salt and pepper to taste and stir over medium heat until the cheese has melted. 3. Serve with sourdough bread and a dollop of yoghurt. Garnish with chopped chives or a sprig of parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
