A rich and velvety soup combining the goodness of broccoli and cauliflower, with a creamy texture that delights the taste buds.
Ingredients: 1 large head of broccoli, chopped. 1 medium cauliflower, chopped. 1 onion, finely chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 2 cups water. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the chopped onion and garlic, cook them until they get soft. After you add the broccoli and cauliflower, cook for 5 minutes while stirring every now and then. Add water and vegetable broth. Bring to a boil, then lower the heat and let it cook for 15 to 20 minutes, or until the vegetables are soft. Blend the soup until it's smooth with an immersion blender. Add the heavy cream and Parmesan cheese and mix them in well. Add pepper and salt to taste. Let it cook for five more minutes. Serve hot, and if you want, top with more Parmesan.
Prep Time: 15 minutes
Cook Time: 30 minutes
Angling Road Runner 5K