Description
This Broccoli and cauliflower soup is a comforting and filling soup, full of fresh vegetables. This recipe is healthy and light, without dairy, but the texture is creamy and satisfying. A super easy soup to make!
Ingredients
Scale
- 1 lb Broccoli (about 1 large crown)
- 1.5 lbs Cauliflower (1 large crown)
- 1 lb Potatoes (Golden or Yukon work best)
- 1 yellow Onion
- 6 cups chicken stock or vegetable stock (the stock should be just below the level of broccoli and cauliflower in the pot - careful not to add too much liquid)
- 1 teaspoon salt
- Olive Oil (about 1 tbsp for sautéeing the onions, another drizzle at the end for presentation)
Instructions
- Wash the broccoli and separate into florets. Discard the base of the stalk.
- Peel the potatoes and chop into large chunks.
- Peel and chop the onion into large pieces. This is your "Mise en place" or preparation.
- Turn the heat on to medium.
- In your stockpot or dutch oven, heat your olive oil over medium heat then add the diced onions.
- Allow to sautée just a couple minutes, being careful not to burn.
- Add in the broccoli, cauliflower and potatoes as well as 6 cups of chicken broth and the salt.
- Allow to simmer for 25 minutes until the potatoes are soft and break apart easily.
- Mix well with an immersion blender until the soup is very well blended and smooth (likely 5 minutes - longer than you think you need to!)
- Adjust the liquid if needed. If your soup is too thick, add 1/2 cup of hot water. Be careful to add only a little bit of water at a time and blend between each addition of water to make sure the consistency is as you like it!
- Serve with a light drizzle of olive oil.
- Bon Appétit!
Notes
Le Chef's Wife Tip: Make sure not to add too much liquid to the soup! Start with less - you can always add more if needed when mixing. The Broccoli takes up a lot of space in the pot so you don't need to fully cover with water - it will reduce in size as it cooks down.