Broccoli is a good source of fibre, protein, iron, calcium and vitamins and minerals. It contains as much vitamin C as oranges!
30g dairy-free margarine
1 large leek, sliced thinly
1-2 sticks of celery, thinly sliced
450g of broccoli, green heads broken up in to florets
1 small white potato
850ml vegetable stock
145ml dairy-free cream
Salt and freshly ground black pepper
18 ml freshly squeezed lemon juice
What to do
In a large heavy-based pan, melt the dairy-free margarine then add the leeks and celery, cover and cook slowly until softened.
Add the broccoli, potato and stock, cover again, then gently simmer until all the vegetables are softened.
Liquidise with a stick or hand blender in the pan, the add the dairy-free cream.
Season to taste with salt and pepper, stir through the lemon juice, then gently reheat to just before boiling point.
Serve with gluten-free toasted croutons or gluten-free bread.
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