Broccoli and Cauliflower Soup

Preperation time
20 m
Skills level

Serving size
6
Country of origin

Preparation time: 20 m
Cooking time: 15-20 m
Servings: 6

Ingredients

  • 3 small broccoli heads, discard stems
  • 1/2 of a small cauliflower (or a small package of frozen cauliflower)
  • 1 (15 ounce) can chick peas, drained
  • roughly 2 1/2 cups of a good quality chicken stock (as it simmers you may need more)
  • 1/2 cup freshly grated Parmesan cheese (or you may use 1 cup shredded cheddar cheese)
  • 1 small yellow onion, diced
  • a good quality extra virgin olive oil
  • 3-4 fresh thyme sprigs
  • sea salt and black pepper
  • paprika for taste and to deepen the hue of the soup
Recipe Type:
Course:

 

This soup is so creamy and rich without the addition of cream which adds excess fat and calories. The pureed cauliflower creates a nice creamy base for this soup. The chickpeas also add some creaminess and an earthy flavor. The key to success with any soup is in the quality of the ingredients you put in it!  That said, be sure to find an extra virgin olive oil that has a smooth taste and no after taste, maybe one used for flavoring or salads. Next choose a chicken stock that is a good quality as well. There are so many good ones on the market! Also, as you develop the flavors in this soup, taste it as you go along. You can decide if you need more salt, or black pepper. You can even deepen the hue of the soup by adding some paprika. Here are the directions.

Start by dicing up one small onion and adding it to a large pot. Drizzle the bottom of the pot with a good quality extra virgin olive oil and sauté the onions a few minutes.

Next, rinse about three small broccoli heads. Discard stems. Rinse the cauliflower and cut it in half, use roughly 2 cups.  Put the broccoli in a medium-sized pot and add some water and bring to a boil. I usually turn the heat off and let it steam for 10 minutes, then drain it. Then add the cauliflower to another pot and bring it to a boil ( I usually cook them separately but you can combine) and let it sit until it’s tender, turn off the heat and let it steam for 10-15 minutes. You want the broccoli and the cauliflower to be tender, but not overcooked. Be sure to put some broccoli aside for a garnish. Be sure to blanche it so it stays that bright green color.

Add about 2 cups of chicken stock to the large pot with onions. Then add most of the broccoli (reserve some so you have some chunks floating around) and cook on low a few minutes.  Then blend the entire mixture in a high-blender in batches and add it back into the pot. Once the cauliflower is tender, add that the blender with about  another 1/2 cup of chicken broth along with a handful of chick peas. You can add it to the pot as well. Put the heat on low. Add fresh thyme sprigs, salt, black pepper and some paprika!

Alternately, you may use a frozen flavored cauliflower and fresh broccoli or even frozen broccoli. I have even used frozen broccoli with cheddar cheese. But remember, fresh is always best!

Keep the heat on low. At anytime, you may add in either Parmesan or cheddar cheese of try pepper jack cheese.

After about 15 minutes the soup is ready to serve.  Garnish each bowl with some fresh broccoli bits, shaved parmesan or shredded cheddar, some black pepper and some chick peas for a chunky bit! This is soo delicious and earthy! In this photo I added some chopped maple bacon bits to the top.