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This quick and easy soup makes a great lunch but would also make a great starter. It can be prepared in advance, chilled and then eaten on the day. Why not take it to work in a plastic container and reheat it in the microwave?

Serves 4.

2 onions, chopped

½ tsp lazy garlic

300g cauliflower, chopped

300g broccoli, chopped

600ml vegetable stock

Salt and pepper

Low – calorie cooking spray

Low – fat natural yoghurt

Few leaves fresh parsley, chopped

For the croutons

2 slices of wholemeal bread, crusts removed

Method

Preheat the oven to 200c, gas 6, 400f

Cut the wholemeal bread into small squares, spray an ovenproof tray with low – calorie spray, sprinkle with salt and pepper, put the bread squares on the tray and bake for 10 minutes until they are crispy. Leave to cool

Spray a non – stick lidded saucepan with low – calorie cooking spray, add the chopped onion and cook gently for 5 minutes until tender, add the garlic and cook for another minute.

Add the chopped cauliflower and broccoli and cook gently for another 5 minutes.

Add the stock and bring to the boil, put on the lid and cook for 5 minutes or until the cauliflower and broccoli are tender.

When cooked, blend until smooth and season with salt and pepper.

Serve garnished with some low – fat yoghurt, chopped fresh parsley and the crispy croutons.

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