Broccoli Soup With Cauliflower: A Nutritious Combo

Ingredients

For the soup base:

Ingredients, For the soup base:

2 1/2 tablespoons unsalted butter

1 giant 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 chicken 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 big pot, melt the butter over medium heat.
2. Add the onions, celery, and carrots, and prepare dinner for 5-7 minutes, or until softened.
3. Add the garlic and cook for 1 minute more.
4. Add the chicken or vegetable broth, potatoes, and bay leaf.
5. Bring to a boil, then scale back heat and simmer for 15-20 minutes, or till the potatoes are tender.

Step 2: Add the broccoli and cauliflower florets

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

Step three: Simmer and blend

Step 3: Simmer and blend

Bring the mixture to a boil, then cut back warmth and simmer for 15-20 minutes, or until the vegetables are tender.

Remove from warmth and mix 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, Recipe For Broccoli Cheddar Soup a smoother texture:

– Use an immersion blender or a daily blender to puree the soup till smooth.

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

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

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

For a thicker texture:

• Use more broccoli 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 easy, then return the mashed soup to the pot.

• Add a cup of cooked rice or quinoa.

• Add a few tablespoons of cornstarch mixed 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 as a substitute of rooster 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 is not the requested subject.

With croutons:

Variations

With croutons:

• Add 1 cup (120g) of croutons to the soup earlier than serving.
• Croutons can be made from day-old bread or from store-bought croutons.
• To make croutons at residence, 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 extra taste and richness to the soup.

With a sprinkle of grated Parmesan cheese:

• Sprinkle 1/4 cup (25g) of grated Parmesan cheese over the soup before serving.
• This will add a bit of additional 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, prepare dinner bacon until crispy. Remove from pot to paper towels and put aside, reserving drippings in pot. Add onion to pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Stir in flour and cook for 1 minute. Gradually whisk in broth and milk till smooth. Bring to a simmer and cook 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 taste. Top with reserved bacon and serve.