Tuesday, May 8, 2012

Broccoli, Cauliflower and Potato Soup

This is one of those meals you make when you don't feel like cooking.  Easy, healthy, and made up of all pantry/freezer items.  You might even have everything on hand. The potatoes give this a creamy texture, without any cream.  Leaving half the broccoli and cauliflower as florets gives you something to chew on so it's not just a puree soup.  Add the bacon for a little extra smokiness and baconess.  Leave it out and you've got a vegan soup. 

Broccoli, Cauliflower and Potato Soup

Olive oil
1 medium onion, chopped
1 stalk celery, chopped
3 garlic cloves, chopped
1 large carrot, chopped
4 Yukon gold potatoes, or about a pound and a half of any potatoes, chopped
1 lb. frozen broccoli florets
1 lb. frozen cauliflower florets
1 teaspoon dried thyme
4-6 cups vegetable broth
Hot sauce
Salt and Pepper
Crumbled bacon, for topping

In a large soup pot, heat olive oil over medium.
Add in onion, celery and carrot and cook for a few minutes.
Add in garlic and cook, stirring, for one minute.
Add in potatoes, half of the broccoli and half of the cauliflower.
Season with thyme, salt and pepper.
Pour in broth, bring to a boil, reduce to a simmer, and cook for 20 minutes or until potatoes are soft.
Using an immersion blender, puree the soup.
Stir in the remaining broccoli and cauliflower and cook for at least 5 minutes to warm through.
Season to taste with hot sauce and top with crumbled bacon.


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