Broccoli Cauliflower Soup

Only the pure of heart can make good soup” – Beethoven

I make soups several times a week. They are easy and delicious for a quick lunch or a light dinner. They are perfect for the person that cooks for one or two. The typical soup recipes I make are perfect for 2 large bowls of soup or four small. They freeze well in individual portions and if you make different soups each week you are bound to have a nice choice available in your freezer.  I like to use my freezer for leftovers. It lets me have choices on those nights when I don’t feel like cooking and I don’t have to eat the same thing for 3 days in a row just so I don’t have to throw something out.

     You will need:

  • 1 small cauliflower
  • 1 broccoli
  • I large leek
  • 1 clove garlic
  • 1 litre/box of chicken broth
  • 1 tsp Italian seasoning
  • 1/4 tsp poultry seasoning
  • salt/ pepper
Step 1: clean and chop broccoli and cauliflower, they should be roughly the same size so they cook in the same amount of time.
Step 2: clean the leek well under running water. Leeks can hold mud in their layers so be sure one you cut off the top and bottom , you slice length wise and run under tap. I normally use all the white portion of the leek and some of the light green , discarding the tough upper dark green leaves.
Step 3: I fry the leeks slightly with salt and pepper in a few tbsp of olive oil.
Step 4: add remaining ingredients to pot:  the garlic, the broccoli, the cauliflower, the Italian seasonings and salt/pepper.
Step 5: add the box of chicken broth. Press down vegetables into the broth. Turn heat on medium until the mixture comes to a boil, then turn down to a simmer and cook until everything is tender.
After approx. 10  minutes the vegetables will be cooked and soft.
Step 6: turn off heat and let soup stand for 5 minutes. Add all contents carefully into a blender. You can use a ladle to scoop out solids and carefully pour hot liquid over top.  I take the plastic portion out of the blender lid and place lid back onto filled blender. Place a clean tea towel over the opening in the blender lid and carefully turn on blender to slow speed. Once the mixture blended for a moment you can blend on a higher speed to puree.
Step 7: Taste soup for seasoning. Add more salt and pepper if necessary. At this point you can either pour hot soup directly into bowls or return to pot to reheat. If you are not using all soup pour into containers for freezing. Make sure your soup is room temperature before putting into fridge or freezer.
It’s simple and delicious.  I like this kind of soup because it feels like a creamy thick soup without the additional fat from adding cream. If you find this soup too thick you may thin it to your desired consistency by adding water, milk or cream.
Serve with some nice crusty bread or crackers.

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