Broccoli Cauliflower Soup
A creamy and comforting soup made from fresh broccoli and cauliflower, perfect for chilly evenings or a healthy lunch option.
Ingredients
For the soup base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 3 cups fresh cauliflower florets
- 4 cups vegetable broth
- 1 cup water
- 1 cup heavy cream
- 1 teaspoon thyme
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about five minutes.
- Add the minced garlic and sauté for an additional one to two minutes.
- Stir in the broccoli and cauliflower florets, cooking for about five minutes.
Cooking
- Pour in the vegetable broth and water, then bring the mixture to a boil.
- Reduce heat to a gentle simmer and cover the pot. Cook the vegetables for 15 to 20 minutes until tender.
Blending
- Blend the soup until smooth using an immersion blender or a countertop blender.
Finishing touches
- Return the blended soup to the pot over low heat. Stir in the heavy cream, salt, pepper, and thyme.
- Optional: Stir in shredded cheddar cheese and allow it to melt.
- Garnish with freshly chopped parsley before serving.
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Notes
For a thicker soup, use less liquid. For a vegan version, substitute heavy cream with coconut milk and skip the cheese.