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Cauliflower Broccoli Soup - Image 2

Creamy Cauliflower Broccoli Soup

A creamy, comforting soup that combines the nutrition of cauliflower and broccoli into a delicious, easy-to-make dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower cut into florets
  • 1 head broccoli cut into florets
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk for a dairy-free option
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg optional, for added flavor

Equipment

  • Large pot
  • Immersion blender or standard blender
  • Knife and cutting board

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the cauliflower and broccoli florets, coating them with the oil and aromatics. Cook for 5 minutes, stirring occasionally.
  4. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes or until the vegetables are tender.
  5. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
  6. Return the soup to the pot, if using a blender, and stir in the heavy cream or coconut milk. Season with salt, pepper, and nutmeg if using. Heat through but do not boil.
  7. Serve hot, garnished with fresh herbs or a drizzle of cream if desired.

Notes

Chef's Tips:
• For a thicker soup, reserve some of the cooked vegetables before blending and stir them back in after.
• Avoid over-blending to prevent a gluey texture; stop once the soup is smooth.
• Serve with crusty bread or a sprinkle of cheese for added indulgence.
Food Safety:
• Ensure the soup reaches a safe internal temperature of 165°F (74°C) before serving.
• Store leftovers in the refrigerator within two hours of cooking.