Creamy Broccoli and Cauliflower soup
This creamy and healthy broccoli and cauliflower soup is packed with veggies and nutrients, making an easy and comforting lunch or dinner.
Servings: 4
Calories: 169kcal
Ingredients
- 1 cup Cauliflower split in small florets
- 1 cup Broccoli split in small florets
- 1 cup Romanesco split in one florets
- 1 Leek
- 1 Garlic clove
- 4 cups Vegetable broth
- 1 cup milk or half-and-half
- 2 tbsp Vegetable oil or butter
Seasoning
- Nutmeg
- Salt and pepper
To garnish
- a few slices Chili pepper
- 1 dollop of cream
Instructions
- [mv_schema_meta name="Sauté leek"]Wash the leek thoroughly and cut it into thin slices. In a large pot, heat butter or vegetable oil over medium heat. Add chopped leek and minced garlic and sauté until the leek is nice and caramelized, giving the soup a richer flavor.
- [mv_schema_meta name="Add Vegetables"]Add the broccoli and cauliflower florets (and Romanesco, if you use) to the pot and stir to combine. Add nutmeg, salt, and pepper, and give the soup a good stir.
- [mv_schema_meta name="Pour Broth and Cook the Soup"]Pour in the vegetable broth. Bring the mixture to a boil and then reduce the heat to a simmer on medium-low heat until broccoli and cauliflower are tender, about 15 minutes
- [mv_schema_meta name="Pour the milk"]Stir in the milk and simmer for additional 5-10 minutes. Lastly, add heavy cream and season with salt and pepper.
- [mv_schema_meta name="Garnish and Serve"]Serve hot, and ladle the soup into bowls. Garnish the bowl of soup with a few slices of chili peppers.
Video
Notes
Puree the soup if you like chunk-free broccoli cauliflower soup. Blend the soup before serving using an immersion blender or transfer the soup to a blender in batches to puree until smooth.
Nutrition
Serving: 1g | Calories: 169kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 375mg | Fiber: 4g | Sugar: 7g