Broccoli and cauliflower soup

Ingredients

• 1 onion, chopped
• 2 garlic cloves
• 1 celery stick
• 1 large carrot, grated
• 2 large potatoes, cut into small cubes
• 1 punnet mixed cauliflower and broccoli
• Stock, enough to cover the vegetables
• Milk, to finish
• 1/2 spoon Dijon mustard
• 1 bay leaf
• Salt, to taste
• Pepper, to taste

Method

1. Chop and sauté the onion.
2. Add the garlic, celery and grated carrot, and sauté a little longer.
3. Add the potatoes, broccoli, cauliflower and enough stock to cover everything. Use less stock for a thicker soup and more stock for a runnier soup.
4. Cook until the potatoes are soft.
5. Add the milk and Dijon mustard, remove the bay leaf, then mash with a potato masher or blend to your preferred texture. Season with salt and pepper to taste.