Over the last few days, I’ve been doing quite a bit of cooking and also viewing some delicious recipes being made at the Buddhist Vegetarian Cooking Class. We were shown how to make vegetarian wontons - my absolute favourite snack food when going to a couple of the vegetarian restaurants and also hot and sour soup.

Once, I’ve remade these myself, I’ll post some photos and the recipes for all of you to try for yourself! I recommend highly the wontons! They really are delicious, so much so that you just can’t stop eating these moreish little numbers!

Today’s recipe though, is based on having a whole heap of broccoli at home. I bought a little too much this week and thought I’d use it for my soup for the week.

The soup is made creamy by a little milk and flour. It hasn’t got a lot of high calorie ingredients, so you can pretend that you are endulging! This makes about 7 cups of soup.

Ingredients:

• 1-2 tsp dried sage
• olive oil for sauteing
• 1 tsp dried oregano
• 1 medium onion diced
• 3 cloves garlic
• 1 medium carrot, diced
• salt
• black and white pepper
• 0.5 cup milk
• 0.5-1 kg broccoli, sprouts and all, chopped roughly
• 1 tab massell vegetarian chicken style stock powder
• 2 tbs flour
• 8 cups water

Instructions:

1. Saute the onions with a little olive oil, infusing them with sage and oregano and seasoning with salt and pepper.
2. Once the onions have softened, add the garlic and carrots.
3. Soften the carrots before adding the chicken stock with the water.
4. Once the water is boiling, add the roughly chopped broccoli and simmer for 30-40 mins.
5. Season with more herbs and salt and pepper to tast, before vitamising the mixture.
6. Simmer for another 5 mins before adding the milk and flour, vitamising again to ensure the soup doesn’t get lumpy.
7. Stir the mixture for another minute before serving.