[dropcap style=”font-size: 60px; color: #9b9b9b;”] R[/dropcap]ecently I did a survey asking Stonesoup readers about their biggest problems with cooking and eating.
Guess what came out on top?
The whole process of figuring out what to cook each week can be a challenge.
Here’s the thing… the reason you may be struggling with the process of planning and shopping is that you’re making one mistake.
If you’d like to find out more about this common mistake and how you can avoid it (and make meal planning so much easier!) then you’re in luck!
This week I’m kicking off a free training series focused on getting rid of your meal planning headaches.
The first installment is all about the number one mistake most people make when it comes to meal planning.
It’s ready and waiting for you. Just enter your details below to get it.
SORRY! FREE TRAINING IS NOW CLOSED.
– The most common meal planning mistake (and how to avoid it)
– 5 reasons you shouldn’t plan your meals in advance
– My 3-step framework for ‘reversing the meal planning process
– The ‘secret’ to cooking without recipes
NOTE: Free training only available for a limited time.
Broccoli & Goats Cheese Soup
This super simple soup is brilliant for those days when you just need a big bowl of something warm, nourishing and green! It’s a bit fancier with the goats cheese but also super lovely without.
I normally make it with water to maximize the fresh broccoli flavour. If you want to use stock make sure it’s not too strong to overpower the brocc.
Enough for: 2
Takes: 20 minutes
3 cups water or mild stock
2 heads broccoli
100g (3oz) goats cheese, sliced
extra virgin olive oil, to serve
1. Bring water or stock to the boil in a medium saucepan. Chop broccoli into bite sized pieces.
2. Add broccoli to the pan. Simmer uncovered for about 10 minutes or until the broccoli isn’t crunchy any more.
3. Remove from the heat and whizz using a stick blender or a blender until you have a smooth purée.
4. Taste and season with lots of salt. Bring back to a simmer. Serve with goats cheese on top and an exceedingly generous drizzle of extra virgin olive oil.
paleo / dairy-free – serve with dairy-free pesto instead of the goats cheese. Or just skip it.
different cheese – also loved with shaved Parmesan, feta, or creamy ricotta.
fresh – if it tastes a bit flat and you’ve already added lots of salt try a squeeze of lemon.
carb-lovers – serve with crusty bread and butter or stir in some cooked quinoa, couscous or brown rice just before serving. You could serve the goats cheese on top of toast for dipping.
herby – add a bunch of flat leaf parsley or basil leaves before puréeing.