Broccoli Cauliflower Soup

Name: Broccoli Cauliflower Soup
Ingredients: 2 tsp butter; 1 cup chopped onions; 8 cups broccoli (florets and stems); 8 cups cauliflower (florets and stems); 4 cups low sodium vegetable or chicken broth; 2 bay leaves; 2 tsp fresh thyme (or ¾ teaspoon dried); 2 cups milk of choice; Salt and pepper ((to taste)); 1/2 cup shredded goat mozzarella or goat feta ((optional)); 2 tbsp chopped fresh basil, for garnish

Broccoli Cauliflower Soup

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Course: Mains

Servings:

Ingredients

2 tsp butter
1 cup chopped onions
8 cups broccoli (florets and stems)
8 cups cauliflower (florets and stems)
4 cups low sodium vegetable or chicken broth
2 bay leaves
2 tsp fresh thyme (or ¾ teaspoon dried)
2 cups milk of choice
Salt and pepper (to taste)
1/2 cup shredded goat mozzarella or goat feta (optional)
2 tbsp chopped fresh basil, for garnish

Instructions

Melt butter in a large, heavy saucepan over medium heat. Add onions and sauté until soft. Add broccoli (reserving a few florets), cauliflower, broth, bay leaves, and thyme. Bring to a boil, reduce heat and simmer, covered, for about 30 minutes, stirring occasionally.
Discard the bay leaves. Process the mixture in a food processor, with an immersion blender, or in batches in a blender until smooth.
Return to saucepan. Add reserved broccoli florets and cook for 5 minutes. Add milk and cook until heated through. Season with salt and pepper. Serve garnished with cheese and basil.

Notes

Recipe adapted from Rosie Schwartz.

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