Two cruciferous vegetables cooked in aromatic homemade vegetable stock wich reduces the amount of salt needed - ultimate heart-healthy luxury. Um, did I mention that it is delicious as well? This soup is one of my contributions to HotM. Joanna promised me I could enter more than one soup - that sure got me cooking.Broccoli-Cauliflower Yin-Yang Soup
1/2 head cauliflower
1 head broccoli
1 cup soycreamer (or soymilk or leave out to make it fat-free)
vegan stock (preferably homemade)
nutmeg, pepper, sea salt to taste
Cut the broccoli and cauliflower into florets, you should have more or less an equal amount of broccoli and cauliflower. Place the broccoli in one small saucepan and the cauliflower in another saucepan. Cover with stock and cook until tender. Add half the soy creamer to both pots. Blend. Add stock until the two soups have about the same consistency. Season the cauliflower with a generous pinch of nutmeg, the broccoli with some freshly ground black pepper.
Take some aluminum foil and fold it to a stripe. Place the stripe upright on the plate marking the yin-yang-dividing line. Then very slowly and carefully start pouring the two soups from the two sides onto the plate. When the plate is filled, carefully remove the stripe. Spoon a drop of white soup on the green round and vice versa.
It only took me about 30 minutes total - 15 minutes cooking time and 15 minutes for bringing the soup onto the plates, so this is the perfect make-belief-its-fancy dish.
Simple and easy to prepare but quite impressive. For more simple yet impressive soups check out Roasted Pepper Soup with Cinnamon and Ginger.
Serves two.
Fat-free depends on the use of fat-free ingredients.
Gluten-free depends on the use of gluten-free ingredients.
