This broccoli cauliflower soup is a creamy, comforting dish that's quick and healthy. It combines tender vegetables, beans for added protein, and a mild cheese flavour. You can make it smooth or chunky, and adjust seasonings to your taste. For a dairy-free version, swap milk with plant-based alternatives and skip the cheese. It's a versatile recipe that can be customized with fresh herbs or spices. Leftovers taste even better, making it perfect for meal prep.
Here's a quick version of the recipe for a broccoli cauliflower soup:
Ingredients:
- 1 onion, chopped
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 can white beans, drained
- 4 cups vegetable broth
- 1/2 cup milk or (cream if your like meeeee.)
- 1/2 cup grated cheese (optional)
- Salt and pepper to taste
Instructions:
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- Sauté the onion: In a large pot, heat some oil over medium heat. Add the chopped onion and cook until softened and translucent, about 4-5 minutes.
- Add vegetables: Stir in the broccoli and cauliflower florets, cooking for another 3 minutes to allow the flavours to combine.
- Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, and simmer for about 15 minutes, or until the vegetables are tender.
- Blend: Use an immersion blender or transfer the mixture to a blender. Blend until smooth.
- Add milk and cheese: Return the soup to the pot. Stir in the milk (or dairy-free alternative) and grated cheese if using. Heat through, stirring until the cheese has melted.
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Season: Taste and adjust the seasoning with salt and pepper. Serve hot, and enjoy!
This method gives more detail on the steps and ensures a smooth, creamy soup. Enjoy!