This is a light but very filling meal. I thought I'd go hungry after an hour but I remained full the rest of the night.
Please don't serve the tuna wraps with the soup as the sandwich spread in the wraps contradict with the taste of the soup and gives it a bitter aftertaste. You can serve the soup with crackers or bread sticks instead.
For the broccoli soup:
special equipment - blender
1 broccoli head
half a chicken cube
or you can use chicken stock in place of the cube and water
grated cheddar cheese
salt and white pepper to taste
Lets's do this!
Blanch the broccoli in boiling water until they become a vibrant green then set aside.
In a soup pot, heat the oil and butter. Saute the garlic and onions. Don't put a lot of garlic as it will make the soup bitter.
Add the broccoli. Sprinkle about a tablespoon of flour and mix until there is no more flour aroma.
Pour the stock and cook until the flour has dissolved and the broccoli has cooked. Transfer to a blender and blitz.
Pour the soup back to the pot and add grated cheese and cream. Season with salt and pepper.
This is a pre-packaged mix of power greens such as kale, spinach, etc. I just made the dressing by combining olive oil, mustard, honey, salt and pepper in a jar. Shake until mixed thoroughly and pour on the salad.
As for the tuna wraps, combine one can of tuna (liquid removed), chopped onions, sandwich spread, salt and pepper. Spread some over a tortilla and top with a few apple slices. Fold and serve.