Cauliflower and Broccoli Soup

[Ingredients]

• 350g cauliflower and broccoli florets

• 1tbsp grated parmesan

• 1tsp butter

• 2tbsp frozen diced onion

• 1 bay leaf

• Few grates from whole nutmeg

• 275ml milk

• 570ml hot vegetable stock made from Marigold bouillon powder

[Steps]

1. In a saucepan, melt butter over low heat, add onion and soften it for 5mins. Add cauliflower and broccoli, cook vege covered for 10mins.

2. Add the rest of the ingredients and some seasoning, stir well. Put lid back and let simmer for 20mins or until vege are tender.

3. Remove bay leaf and puree soup. Serve with your favourite toasted bread.

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