Creamy Broccoli & Cauliflower Soup
Prep Time
20 minutes
Prep Notes
This recipe was adapted from Have a Plant. I made mine creamy by blending in the broccoli florets and added fewer red pepper flakes. If you blanch the broccoli florets before blending them in, they stay nice and green. Alternatively, you can just add them to the cauliflower and broth mixture and cook them all together. The color won't be as vibrant.
I also allowed the spices to blend by sauteing them with the onions and garlic.
To blanch broccoli: place florets into a steamer basket over boiling water. Cover and let steam for about 10-12 minutes or until soft and tender but not mushy. Remove from steamer and immediately plunge in ice water. When cooled, drain, and store in refrigerator until using.
Cooking Time
20-25 minutes
Yields
6 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
3-4 cloves garlic, chopped
1 head of cauliflower, cut into florets or 5 cups riced cauliflower (about 1 1/2 packages)
4 cups low-sodium vegetable or chicken broth
2 tsp ground cumin
1/2 tsp red chili flake, to taste (I just added a pinch)
1/2 teaspoon sea salt or to taste (you may want to add a bit more)
½ cup organic coconut milk
1 generous handful baby spinach
2 cups broccoli, cut into small florets and blanched
2 tablespoons nutritional yeast or to taste (optional)
Fresh ground black pepper, to taste
Garnish: sprinkle with paprika and toasted almond slivers, add a dollop of cashew cream or creme fraiche
Directions
- Heat olive oil in a soup pot or a Dutch oven over medium heat. Add chopped onions and sauté until starting to turn translucent. Add garlic and sauté for an additional minute.
- Add cumin, and red pepper flakes. Saute for 1-2 minutes longer.
- Add vegetable broth, cauliflower, and salt. Bring to a boil over medium-high heat. Reduce heat, cover, and let simmer for 10-15 minutes or until cauliflower is tender.
- Meanwhile, chop broccoli and blanch. Drain, rinse, and allow to cool.
- Remove broth from heat and let cool slightly.
- Add 2 cups of cauliflower broth to a blender. Add coconut milk and fresh baby spinach and place the top on the blender slightly slanted to release steam. Blend until smooth. Repeat until all cauliflower mixture is used up, adding broccoli florets to the last couple of batches. Season to taste with additional sea salt and pepper, if necessary.
- Return the soup mixture to the pot, adding in nutritional yeast, if using. Stir. Reheat if necessary and serve garnished with cashew cream and toasted almond slivers!
Credit
Evey Schweig Health Coach & Inflammation Specialist
https://eveyschweig.com/apps/recipe/details/id/Creamy-Broccoli-Cauliflower-Soup
