Broccoli Soup With Cauliflower: A Nutritious Combo

Ingredients

For the soup base:

Ingredients, For the soup base:

2 half of tablespoons unsalted butter

1 massive onion, finely chopped

1 medium celery stalk, finely chopped

1 medium carrot, finely chopped

2 cloves garlic, minced

1/4 cup all-purpose flour

4 cups chicken broth

2 cups water

1 cup heavy cream

Salt and black pepper to taste

For the broccoli and cauliflower florets:

1 pound broccoli florets

1 pound cauliflower florets

1 tablespoon olive oil

2 cups low-sodium hen broth

2 cups water

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup shredded cheddar cheese (optional)

Instructions

Step 1: Prepare the soup base

Instructions:

Step 1: Prepare the soup base

1. In a large pot, soften the butter over medium warmth.
2. Add the onions, celery, and carrots, and cook dinner for 5-7 minutes, or until softened.
3. Add the garlic and cook dinner for 1 minute extra.
4. Add the chicken or vegetable broth, potatoes, and bay leaf.
5. Bring to a boil, then cut back heat and simmer for 15-20 minutes, or until the potatoes are tender.

Step 2: Add the broccoli and cauliflower florets

Add the broccoli and cauliflower florets to the pot along with the chopped onion and garlic. Cook over medium-low heat for 5-7 minutes, or until the vegetables are softened.

Step 3: Simmer and blend

Step 3: Simmer and blend

Bring the combination to a boil, then scale back heat and simmer for 15-20 minutes, or till the greens are tender.

Remove from warmth and blend the soup with an immersion blender or in an everyday blender till smooth. Return to the pot and stir within the milk and cheese.

Season to taste with salt, pepper, and nutmeg, and add more milk or water if desired for a thinner consistency.

Tips

For a smoother texture:

Tips, For a smoother texture:

– Use an immersion blender or an everyday blender to puree the soup until clean.

– If using an everyday blender, let the soup cool barely earlier than blending to forestall splattering.

– To thin the soup, whisk in some milk or cream.

– For a thicker soup, simmer for longer or mix in some mashed potatoes.

For a thicker texture:

• Use extra Broccoli Soup Creamy and/or cauliflower.

• Add a potato or two, peeled and diced.

• Mash a portion of the soup with an immersion blender or in a daily blender until smooth, then return the mashed soup to the pot.

• Add a cup of cooked rice or quinoa.

• Add a couple of tablespoons of cornstarch blended with water to the soup and simmer until thickened.

For a vegan version:

Tips, For a vegan model:

• Replace dairy milk with unsweetened almond milk or coconut milk.

• Use vegetable broth instead of hen broth.

• Omit the Parmesan cheese topping.

• Add a sprinkle of dietary yeast for a tacky flavor.

• Top with toasted almonds or walnuts for a crunchy texture.

Variations

With cheese:

That isn’t the requested topic.

With croutons:

Variations

With croutons:

• Add 1 cup (120g) of croutons to the soup before serving.
• Croutons could be created from day-old bread or from store-bought croutons.
• To make croutons at house, reduce the bread into 1-inch (2.5 cm) cubes and toss with 1 tablespoon (15 ml) of olive oil and a pinch of salt.
• Spread the croutons on a baking sheet and bake at 375°F (190°C) for 10-12 minutes, or until golden brown.

With a drizzle of olive oil:

• Drizzle 1 tablespoon (15 ml) of olive oil over the soup before serving.
• This will add a bit of additional flavor and richness to the soup.

With a sprinkle of grated Parmesan cheese:



• Sprinkle 1/4 cup (25g) of grated Parmesan cheese over the soup earlier than serving.
• This will add a bit of extra flavor and cheeseiness to the soup.

With a dollop of bitter cream:

• Add 1 tablespoon (15 ml) of bitter cream to the soup before serving.
• This will add a bit of additional richness and tanginess to the soup.

With bacon:

Variations,

With bacon:

In a large pot over medium heat, cook dinner bacon till crispy. Remove from pot to paper towels and put aside, reserving drippings in pot. Add onion to pot and prepare dinner until softened, about 5 minutes. Add garlic and cook dinner for 1 minute extra. Stir in flour and cook dinner for 1 minute. Gradually whisk in broth and milk till easy. Bring to a simmer and prepare dinner till thickened, about 5 minutes. Stir in broccoli and cauliflower and cook dinner till tender, about quarter-hour. Season with salt and pepper to style. Top with reserved bacon and serve.