Cream of broccoli and cauliflower soup
Description
Perfect for lunch. Broccoli and cauliflower cream soup will brighten up your ordinary days and warm you up on a rainy day. Try making this recipe! It's a healthy and delicious solution for those who don't want to eat plain cauliflower and broccoli. Watch and remember. Ladle into bowls and serve.
Instructions
- 1
Step 1
Step 1. Take 1 large head of broccoli and 1 large head of cauliflower.
- 2
Step 2
Step 2. Break them into florets. Place on a baking sheet. Sprinkle with a pinch of salt and drizzle with olive oil.
- 3
Step 3
Step 3. Place in an oven preheated to 200 degrees and bake for 20-25 minutes until a golden crust forms.
- 4
Step 4
Step 4. Set aside a small portion (about 1/4) of the broccoli and cauliflower. You'll use them later to decorate our finished dish!
- 5
Step 5
Step 5. Finely chop the onion and garlic. Sauté them over medium heat until the onion becomes soft and golden.
- 6
Step 6
Step 6. Mix all the ingredients: broccoli, cauliflower, onion, and garlic, and transfer them to a saucepan. Add about 800 ml of water, bring to a boil. Then let everything simmer together for another 10 minutes.
- 7
Step 7
Step 7. Blend the resulting soup with a blender until it reaches a puree-like consistency. If the mixture turns out too thick, add a little more water.
- 8
Step 8
Step 8. Add 200 ml of cream.
- 9
Step 9
Step 9. Add the broccoli and cauliflower florets that you previously set aside.
- 10
Step 10
Step 10. Grate any hard cheese (Parmesan, Russian, cheddar); you will need about 100 grams. Mix well.
- 11
Step 11
Step 11. Hooray, it's ready! You can garnish the dish before serving with croutons, fried pork rinds, fresh herbs—whatever you like.