Goat’s cheese (and goat’s milk and goat’s yoghurt) is possibly the healthiest dairy product you can get. But it needs to be unpasteurised to benefit our health more fully.
Broccoli is one of those vegetables that’s delicious steamed, fried, blended or raw. For a vegetable, it contains a fairly good amount of protein, and boosts the volume of a dish. Avoid eating broccoli when it begins to turn yellow, as it’s vitamins and minerals are diminished considerably. This recipe serves 2 and it’s too easy.
Fresh broccoli, 1 large head
Vegetable stock cubes (I like Kallo best, or I make my own), 1-2
Goat’s cheese, soft roulade preferably without the rind (about 200g, I like to use the rennet-free ‘Cabrifin Sainte Maure’), 1
Garlic cloves, minced, 2-3
Sea salt, to taste
Black pepper, to taste
Fresh herbs (and anything else you like), to garnish
1. Using a blender, blend the broccoli with the vegetable stock (cube or homemade), other seasonings and cold mineral water. Blend until smooth.
2. You should have a raw soup. On a low heat, warm up the raw soup.
3. When boiling, add the roulade of goat’s cheese and stir until it completely melts and changes the colour of the soup.
4. Garnish with fresh herbs and more seasoning if you wish, and serve hot.
Add some celery stalks and some minced fresh ginger for added flavour and winter warmth.
Sadly, so many brands of goat’s cheese and other cheeses contain rennet. Rennet is an enzyme taken from the stomach of bovine animal, usually a cow. Obviously, this would make these cheeses non-vegetarian. I would always recommend reading the labels, especially for goat’s cheese, because almost every brand I’ve come across contains rennet. These brands of goat’s cheese, as far as I know, do not contain rennet: Cabrifin Sainte Maure or Saint-Maure de Touraine, Somerset Capricorn goat’s cheese and Organic Landana blue goat’s cheese.