Cauli-broccoli soup
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • For the soup:
  • ⅓ cup red onion
  • 1 teaspoon minced garlic
  • 1 head of broccoli, cut off florets, rough chop of stems (about 2½ cups)
  • 1 head of cauliflower, cut into florets (about 2½ cups)
  • 3 cups chicken broth
  • Salt & pepper
  • For the croutons:
  • 4 slices of bread
  • 1 cup pepper jack cheese
  • ½ stick of room temperature butter
Instructions
  1. For the soup: In a large pot on medium heat, sauté onion with a pinch of salt for 2 minutes.
  2. Add minced garlic, broccoli and cauliflower and sauté for another 3 minutes.
  3. Add 3 cups of broth, bring to a boil, and then lower to a simmer. Cover and let simmer for 10 minutes.
  4. Let cool for a few minutes and then place in a blender. Blend on medium speed until desired texture.
  5. Add back to pot and season with salt and pepper to taste.
  6. For the croutons: Heat a medium-sized pan on medium heat.
  7. Completely butter one side of each slice of bread.
  8. Place two slices of bread, buttered side down, in the pan.
  9. Add the shredded cheese. Then top each slice with another slice of bread, buttered side up.
  10. Turn heat to low and cook 3-4 minutes, until golden brown.
  11. Flip and cook for another 3-4 minutes, until golden brown. Cheese should be fully melted.
  12. Remove from heat, and cut into one inch pieces (if you wish, you can cut the crust off before slicing the croutons). Serve immediately alongside the soup.
Recipe by Six Snippets at https://www.sixsnippets.com/cauli-broccoli-soup/