The Forked SpoonBroccoli Cauliflower Soup Recipe
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Ingredients
Serves 6- 1 large head cauliflower ((about 4 cups) cut into small florets)
- 1 large onion (chopped)
- 1 small russet potato (peeled and cubed)
- 2 large heads broccoli ((about 6 cups) cut into small florets)
- 4 cloves garlic (minced)
- 2 cups freshly shredded cheddar cheese (plus more for serving)
- 6-8 cups vegetable broth (start with less, add more if necessary)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- ¼ teaspoon cayenne powder (optional)
- 2 tablespoons butter (or olive oil)
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Steps
- Step 1
Soften the onion: Melt the butter in a large Dutch oven set over medium heat. Add the diced onion and cook, stirring often, until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Step 2
Cook the vegetables: Add the the diced potato, cauliflower and broccoli florets, and 6 cups of vegetable broth. Bring to a simmer, then cover and cook for 20 to 25 minutes, or until everything is very tender.
- Step 3
Season: Season with salt, pepper, and cayenne (optional).
- Step 4
Blend until smooth: Remove from heat and blend with an immersion blender until creamy. If the soup is thicker than you like, add the remaining broth a little at a time until it reaches your preferred consistency.
- Step 5
Add cheese: Return the pot to low heat. Stir in the cheddar until melted, then season with additional salt and black pepper to taste.
- Step 6
Serve: Ladle into bowls and top with extra cheddar and cracked black pepper.
Interactive, hands-free timers are available in the Supper app.
Soften the onion: Melt the butter in a large Dutch oven set over medium heat. Add the diced onion and cook, stirring often, until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Source: The Forked Spoon
