Prep time: 5 mins
Cook time: 20 mins
Serves: 4
Calories Per Serving: 32 calories
This elegant broccoli and goat cheese soufflé will wow your
family and friends. Soufflés are surprisingly easy to make—the only trick is
getting them on the table before they deflate. Serve with: A tomato-and-fennel
salad and, for dessert, fresh strawberries drizzled with balsamic vinegar.
INGREDIENTS:
1 large onion, chopped
1 large potato, peeled and chopped
2 vegetable stock cubes
1 handful of mint leaves
450g frozen peas
4tbsp of low-fat natural yogurt
DIRECTIONS:
1. Put the onion and potato in a large saucepan, along with
the stock cubes, dissolved in 1.1 litres of boiling water. Bring to the boil,
then reduce the heat and simmer for about 10 minutes, stirring occasionally.
2. Reserving a few mint leaves for the garnish,
add the rest to the pan along with the frozen peas. Bring to the boil,
then reduce the heat and simmer for 5 minutes.
Leave the soup to cool slightly, then transfer to a food
processor or blender and blend until smooth.
3. Return the blended soup to the pan to heat through.
Divide between 4 serving bowls and serve garnished with a swirl of yogurt and
the reserved finely chopped mint.
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