Swirling emotions and soup

3 Feb

I’ve been sitting here trying to work up the motivation to post but my mind is all over the place. I’m super tired because I was in the prayer room at church at stupid o’clock this morning and it’s only a few hours until I see my sweet hubby again after his interview.

[THANK YOU to all who have been praying…it’s going okay, but it’s been hard going, as expected. I’ll post more when I’ve actually been able to speak to him properly]

Instead of writing something meaningful I’ll simply share this soup recipe that Josh made last week, and hope to see you back tomorrow for a five fact Friday.

Broccoli Soup with goat’s cheese
(adapted from a recipe bbcgoodfood) Serves 4-6

1 tbsp Olive Oil
900g Broccoli
50g Butter
1 Large onion
1l veg stock
600ml full fat milk
100g soft goat’s cheese

1. Chop the broccoli stalks and florets, but keep them separate. Melt the butter in a pna, then add the onion, broccoli stlks and fry for 5mins until soft. Add the florets and stock, then the milk. Cover and simmer for 8 minutes until the broccoli is tender.

2. Blend in a food processor or hand blender. [hopefully your blender won’t break at this point, showering you with soup, like mine did].

3. To serve, reheat if necessary and scatter with goats cheese.


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