Here’s a wholesome and comforting recipe for Nourishing Broccoli & Cauliflower Soup — creamy, hearty, and packed with vegetables. It’s naturally vegetarian and can easily be made vegan or dairy-free.
🥦 Nourishing Broccoli & Cauliflower Soup
Ingredients:
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1 tbsp olive oil or butter
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1 medium onion, chopped
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2 cloves garlic, minced
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1 head broccoli (about 3 cups), chopped into florets
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1 small head cauliflower (about 3 cups), chopped into florets
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1 medium potato, peeled and diced (for creaminess, optional)
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4 cups (1 liter) vegetable broth (or chicken broth)
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1 cup milk or plant-based milk (unsweetened almond, oat, or soy)
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Salt and pepper, to taste
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Pinch of nutmeg (optional, enhances creaminess)
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Optional toppings: shredded cheese, croutons, fresh herbs, or a drizzle of olive oil
Instructions:
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Sauté Aromatics:
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In a large pot, heat the olive oil or butter over medium heat.
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Add chopped onion and cook until soft and translucent (about 5 minutes).
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Stir in garlic and cook for 1 more minute.
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Add Vegetables:
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Add the broccoli, cauliflower, and potato. Stir to coat with the aromatics.
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Add Broth & Simmer:
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Pour in the broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are soft.
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Blend Until Smooth:
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Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender.
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Stir in milk or dairy-free alternative and warm through. Season with salt, pepper, and a pinch of nutmeg if using.
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Adjust & Serve:
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If too thick, add more broth or milk to reach desired consistency.
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Taste and adjust seasoning. Serve hot with your choice of toppings.
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🌱 Variations & Additions:
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Vegan version: Use olive oil and plant-based milk; skip cheese.
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Cheesy version: Stir in 1 cup shredded cheddar or parmesan at the end.
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Spiced twist: Add a pinch of curry powder or turmeric for warmth and color.
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Protein boost: Add white beans or cooked lentils before blending.