for 6 persons Ingredients

  • 40g Flora regular
  • 50g sage leaves
  • 1leek, chopped
  • 2garlic cloves, chopped
  • 800g broccoli, cut into florets
  • 500g cauliflower, cut into florets
  • 1liter vegetable stock
  • 400g can butterbeans, rinsed, drained
  • Salt and freshly ground black pepper
  • 2tbsp mixed seeds (flaxseeds, sunflower seeds), toasted


for cauliflower and broccoli soup with crispy sage and seeds

  1. Melt the Flora in a large saucepan over medium heat. Add the sage leaves and fry until crispy.
  2. Drain on paper towel and set aside.
  3. Heat a large pot of water to boiling point, blanch the broccoli for 3 minutes and drop into a bowl of ice cold water.
  4. Add the leeks and garlic to the hot saucepan for 5 minutes or until softened.
  5. Add the broccoli and cauliflower and cook, stirring occasionally, for 5 minutes or until starting to soften.
  6. Add the stock, butterbeans and 3/4 cup (185ml) of water.
  7. Bring to a simmer. Simmer, uncovered, for 5 minutes or until vegetables are tender.
  8. Use a stick blender to blend the vegetable mixture until smooth.
  9. Serve the hot soup with crispy sage and toasted seeds.