If you’re anything like us, you’re ready to take it down a notch in the eating drinking and being merry department (well – in the eating department anyway ). Here’s a recipe for a very simple, satisfying and extremely healthful soup you can have on the table in under a half hour with only about 10 minutes hands-on time.
Most vegetable soup recipes call for sauteeing the vegetables beforehand, in butter or olive oil. There’s nothing wrong with that (and it does add another dimension to the soup’s flavor) but, for the sake of both simplicity and healthfulness, you’re going to skip that part. Since the preparation is so simple, and you only have a few ingredients, make sure they are the best you can find. Homemade or very high quality stock combined with the freshest broccoli and cauliflower will make a big difference here. Read on!
Simplest Cream of Broccoli & Cauliflower Soup
1 head broccoli
1 head cauliflower
1 1/2 quarts stock (poultry, vegetable or combination)
1/2 pint heavy cream
salt, freshly ground black pepper & nutmeg
Empty stock into stockpot, heat to boiling, then turn down to simmer.
Meanwhile, wash broccoli & cauliflower heads and cut into uniformly sized florets. Place florets into simmering stock. Simmer gently until vegetables are soft when pierced with a fork (about 5 or 10 minutes). Turn off heat.
Spoon cooked vegetables and a little of the stock into a blender (no need to pour everything into the blender, just the vegetables and enough stock to make them easy to puree).
Pour pureed vegetables back into the soup pot and stir until well combined. At this point, you can let the soup cool then refrigerate or freeze to finish another day. Note you have not yet added any cream or seasoning.
When ready to eat the soup, pour it into a pot and slowly heat. Add salt and black pepper to taste. When soup is piping hot, add a little cream until soup reaches the color and consistency you like (it does not take much – about 1/8 – 1/4 cup). Add a few dashes of nutmeg. Adjust seasonings to taste.