Easy Broccoli and Cauliflower Soup Recipe
Autumn, the season of change right? Well I call it the season of soup. Then again, I'll find any menial reason to make soup, so take it for what it is. The other morning I woke up and knew right away that soup was on the menu. Just the craving of a nice bowl of warm goodness on a cold day got my brain fired up. Not having much on hand other than a few ingredients, I worked out a great recipe that is easy to make and takes nothing but a half an hour to prepare. So without further ado, here's my recipe for an Easy Broccoli and Cauliflower Soup:
Not only does this soup hit the spot, it can also be put together for cents on the dollar. Broccoli and cauliflower are both at their finest during the autumn months and can be purchased for next to nothing! If I were to estimate a total cost for the meal, I would say that it doesn't exceed more than $6. That's pretty good considering you'll be able to feed four people!
- 1 Large Head of Broccoli
- 1 Large Head of Cauliflower
- 1 White or Yellow Onion (Finely Chopped)
- 1 Package Button Mushrooms
- 2 Cloves Garlic (Finely Chopped)
- 4 Cups Chicken Stock
- 4 Cups Water
- 2 Tablespoons Butter
- 1 Tablespoon Thyme
- Parmesan Cheese (Grated Finely)
- Salt and Pepper to Taste
I'd be willing enough to bet that even an five year old could make this recipe because it's just that easy. I don't know if I'd trust them around a kitchen knife and a simmering pot of liquid, but you get the point! Even those of you that have two left hands can easily manage to pull this recipe off and impress your house guests.
Tips and Additions:
- If you're a fan of onions like myself, add them in right before serving for a much stronger presence! Gives a slight crunch as well.
- Bacon, Bacon, Bacon - It's not often that I come by sustainably raised bacon, but if you're down with buying store bought bacon, it would take this soup to another level. Just add some crumbles to the top along with the mushrooms and cheese. Oh Yeah!
- Steaming your veggies is much easier than fishing them out of boiling water. Take that into consideration.
- For an even cheaper cheese, go with an orange or white Cheddar instead of the Parmesan.
- Don't want to use butter? No problem, just go with a light olive oil for an even healthier option.
- Start off by adding the four cups of water to a large soup pot and bring to a boil. In the mean time, using your hands, roughly break down your broccoli and cauliflower heads into smaller florets.
- Once your water is boiling, add a strainer to the soup pot and steam the broccoli and cauliflower for around 10 minutes. If you don't have a steamer, boiling them works just as well, trust me it's more convenient to have a steamer!
- After the ten minutes is up, remove the broccoli and cauliflower and let it cool for a couple of minutes. In a blender, pulse batches of the florets with small amounts of the chicken stock. Blending with the stock will give you a smoother texture.
- Add the chicken stock, broccoli and cauliflower back into the soup pot with your steam/boiling water. Add the onion, thyme and garlic and let the mixture simmer for the next 15 minutes. Oh yeah, now would be the time to add salt and pepper to your liking as well!
- In the meantime, chop the mushrooms however you desire. Add the two tablespoons of butter to a skillet on medium-high to high heat. Once the butter is bubbling, add your mushrooms and saute for for a couple of minutes or until they are golden brown.
- Once the mushrooms are done, you're soup will be too! Pour out a bowl of soup and top with grated Parmesan cheese and your sauteed mushrooms. It's seriously that easy!
If you've enjoyed my Broccoli and Cauliflower Soup Recipe, which I'm sure you will, be sure to take a look at a few of my other recipes. I haven't got around to getting that many online, but here's the cream of my crop so far:
- Fresh baked golden brown buns oozing with cheese and vegetables. What more could you ask for?
- Mashed potatoes and bread crumbs in a fish cake? I think not. My fish cake is just fish, I'll leave the potatoes to hold their own as a side.
- Oh my, tiny pasta pouches with a hint of bacon and spinach. Top with an easy basil pesto and you've got yourself a treat.