Servings: 6
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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