HOME FLIP		TWO SOUPS ENTER; ONE SOUP LEAVES "LETS GET READY TO RUMBLE!" Round 1 FLIP vs FEE Same ingredients, different method, you be the judge! FEE'S AUTUMN BROCCOLI SOUP The goods: 1 Head of Broccoli (chopped) 1 Onion (chopped) 1 Chilli (chopped) 1 Potato (diced) 1 Knob of Ginger (grated) 1 Chicken Stock Cube (Massell) Pepper & extra stock to taste. 1 Clove of Garlic (chopped & optional) Method: Throw all of the above goods into your favoured pot. Add just enough water to cover ingredients, & slowly bring to boil. Simmer for as long as it takes to soften up all of the vegies, then puree in blender (1 cup at a time or you'll wear it) or with a Bamixy type of implement. A bit of warm crusty bread & you're done. Notes: This is so easy to make & if you're into gespacho, you might even like this one served cold during summer. Flip & I stuck with the original ingredients just to see how different they would be, but don't be afraid to add some other vegies. (I made this soup again last night adding 1 carrot, & it was great.) Cheers, Fee. Bring it on Flip!! Potato and Broccoli Soup INGREDIENTS 1kg broccoli, chopped (use stalks too but peel off rough outer skin) 1 kg potatoes, peeled and chopped 1 onion, chopped 2 whole dried chilies (seeds and all!), chopped (use one for a milder taste) 1 tablespoon dried ginger 4 cups vegetable stock 1 cup water (for a thinner consistency add more water) olive oil METHOD Soften onion, chili and ginger in a little olive oil to release flavours. Add potatoes and broccoli, stock and water and bring to the boil. Simmer for 1 hour. Puree and serve. NOTES A thick filling soup. Great for winter. The chilis will add real warmth to your chilly body.