• On Oct, 03, 2024
•  ladyrecipes
•  Recipes

Broccoli Soup With Cauliflower: A Nutritious Combo

Ingredients

For the soup base:

Ingredients, For the soup base:

2 half of tablespoons unsalted butter

1 large 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 hen 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 rooster 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, melt the butter over medium heat.
2. Add the onions, celery, and carrots, and prepare dinner for 5-7 minutes, or till 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 reduce 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 until the vegetables are softened.

Step 3: Simmer and blend

Step three: Simmer and blend

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

Remove from warmth and mix the soup with an immersion blender or in a regular blender until clean. Return to the pot and stir in the milk and cheese.

Season to taste with salt, pepper, and nutmeg, and add extra 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 utilizing a daily blender, let the soup cool slightly before blending to prevent splattering.

– To skinny 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 Cheddar Soup 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 till clean, then return the mashed soup to the pot.

• Add a cup of cooked rice or quinoa.

• Add a couple of tablespoons of cornstarch combined 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 rooster broth.

• Omit the Parmesan cheese topping.

• Add a sprinkle of dietary yeast for a cheesy taste.

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

Variations

With cheese:

That just isn’t the requested matter.

With croutons:

Variations

With croutons:

• Add 1 cup (120g) of croutons to the soup before serving.
• Croutons can be made from day-old bread or from store-bought croutons.
• To make croutons at home, minimize 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 earlier than serving.
• This will add a bit of additional 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 earlier than serving.
• This will add a bit of extra taste and cheeseiness to the soup.

With a dollop of sour 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 big pot over medium heat, cook dinner bacon till crispy. Remove from pot to paper towels and set aside, reserving drippings in pot. Add onion to pot and prepare dinner till softened, about 5 minutes. Add garlic and cook for 1 minute more. Stir in flour and cook dinner for 1 minute. Gradually whisk in broth and milk until smooth. Bring to a simmer and prepare dinner until thickened, about 5 minutes. Stir in broccoli and cauliflower and prepare dinner until tender, about quarter-hour. Season with salt and pepper to taste. Top with reserved bacon and serve.