If you have different oil which is very low in saturated fats you can use that instead of olive oil. I only use olive oil because it is good for you in many ways. The broccoli soup is freezable but don’t put the milk in until after you have defrosted the soup. I thought I would share these recipes with you because my wife and I have been using them for some years and have enjoyed them immensely.
1 red bell pepper
1 green bell pepper
1 large carrot
1 medium size courgette
Few small florets of broccoli
Few small florets of cauliflower
2 tablespoons olive oil
Method – Serves 4
Cut the peppers into quarters, cut carrot and courgettes into 2inchx1/2inch pieces. Put olive oil into large mixing bowl, add all ingredients and mix everything up so the vegetables are coated in the oil. Heat oven to 200c, tip all ingredients into large shallow roasting tin or tray and spread them out, place near top of the oven and cook for thirty five minutes or to your desired time.
Some kind of white fish would probably be nice with the vegetables, but not fried. I like to have the roasted vegetables with beef steak or chicken, but make sure whatever meat you have is lean. Another nice accompaniment to the roasted vegetables is noodles. Although I have used the above vegetables you can use whatever vegetables you prefer.
Broccoli is not normally the first choice for most people when it comes to making soup, but this particular recipe is very tasty, low fat and low calorie, which is very handy if you are on a diet.
1 pound broccoli, 1 medium onion, 1 pint vegetable stock, 1 Half pint of semi skimmed or skimmed milk,
Method – Serves 4
Chop the broccoli and onion into small pieces, put into medium size pan, add the stock and bring to the boil, then simmer for forty minutes. Leave to cool slightly then add the milk and blend. Season to taste.
To accompany the soup you could perhaps have some bread of your choice, but no butter, as this soup is supposed to be healthy and low calorie.