Description
A creamy soup combining vibrant broccoli and cauliflower flavors, perfect for a warm, comforting meal.
Ingredients
Scale
- 900 grams of fresh broccoli, chopped
- 450 grams of tender cauliflower, chopped
- 5 cups of creamy milk
- Salt to taste
- 1 onion, chopped
- 1 carrot, chopped
- 1 bell pepper, chopped
- 1 garlic clove, minced
- 2 tablespoons of olive oil
- Parsley to taste
- 200 grams of red cherry tomatoes, halved
Instructions
- Begin by chopping the broccoli and cauliflower into small, manageable florets.
- In a large pot, bring the milk to a gentle simmer over medium heat and add a pinch of salt.
- Once the milk is simmering, add in the broccoli and cauliflower florets and cook until tender, about 15-20 minutes.
- While the vegetables are cooking, heat two tablespoons of olive oil in a skillet over medium heat. Add the onion, carrot, bell pepper, and minced garlic, and sauté until soft, about 5-7 minutes.
- When the broccoli and cauliflower are fork-tender, use an immersion blender to puree until smooth.
- Once pureed, stir in the sautéed vegetables from the skillet.
- Season with additional salt if needed, and garnish with parsley and cherry tomatoes before serving hot.
Notes
For a vegan option, substitute milk with almond or oat milk. You can also add cheese for extra creaminess or spices for a touch of heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg