CREAMY BROCCOLI SOUP

1. For the Creamy Broccoli Soup: Steam the broccoli and peas for ± 4 minutes. Place in ice water immediately to preserve a bright colour and set aside. 2. Heat the butter/margarine in a pot and fry the onions and celery until soft and transparent. Add the Lemon & Herb Sprinkle and fry for 30 seconds. 3. Add the potato and the water. 4. Add the Chunky Vegetable Soup R/P. Simmer for ± 30 minutes or until the potatoes are cooked. 5. Add the broccoli and gradually add the milk. Use a hand blender to blend the soup until smooth. 6. Simmer uncovered until thickened. Add in the cream and mix through to serve. 7. For the Twisted Pastry Sticks: Preheat an oven to 180ºC. 8. Unroll the pastry and sprinkle with the Veggie Seasoning before cutting lengthwise, then cut into 2 cm wide strips. 9. Twist each strip clockwise to ensure seasoning is on the outside. 10. Place on a lined baking tray and bake for 10 - 15 minutes or until golden brown. Ensure that there is enough space between each strip to prevent sticking. 11. Serve immediately. Chef’s Tip: Do not overcook the broccoli to preserve the green colour. Chef's Tip: Replace puff pastry with bread dough and adjust baking time accordingly.