300 g broccoli florets
1 tbsp olive oil
1 medium onion, peeled and chopped
100 ml water
100 ml reduced fat cream
1 sprig fresh thyme
5 g fresh parsley
½ cup cooked pearl barley
2 tbsp plain low fat yoghurt for garnish
1
Put the olive oil, thyme and onions into a medium pot on a medium heat.
2
Sweat the onions until soft and translucent. Add the broccoli, cream and water and put a lid on the pot.
3
Cook for 5 minutes until the broccoli is soft.
4
Add the parsley, and remove from the heat.
5
Blend in small batches until smooth. Do not over fill the blender or it will come out the side of the blender!
6
Remove the soup from the blender, pour back into the pot and season with salt and pepper.
7
Add the cooked barley and heat the soup. Serve with a dollop of yoghurt to garnish and fresh chopped herbs.
Ingredients
300 g broccoli florets
1 tbsp olive oil
1 medium onion, peeled and chopped
100 ml water
100 ml reduced fat cream
1 sprig fresh thyme
5 g fresh parsley
½ cup cooked pearl barley
2 tbsp plain low fat yoghurt for garnish
