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. Quick enough to be made on a week night, I make this easy soup when I am trying to eat more vegetables and balance out my diet. Great to have on hand during the holiday season and during colder months!

– 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 while cooking) – 1 teaspoon salt – Olive Oil



1. Wash the broccoli and separate into florets. Discard the base of the stalk. 2. Peel the potatoes and chop into large chunks. 3. Peel and chop the onion into large pieces. This is your "Mise en place" or preparation. 4. Turn the heat on to medium. 5. In your stockpot or dutch oven, heat your olive oil over medium heat then add the diced onions.


1. Allow to sautée just a couple minutes, being careful not to burn. 2. Add in the broccoli, cauliflower and potatoes as well as 6 cups of chicken broth and the salt. 3. Allow to simmer for 25 minutes until the potatoes are soft and break apart easily. 4. 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!)


1. Adjust the liquid if needed. If your soup is too thick, add ½ 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! 2. Serve with a light drizzle of olive oil. 3. Bon Appétit!