Broccoli is a healthy vegetable that I like to cook for my daughter and all the family all year. Cream Broccoli And Cauliflower Soup is a fast and delicately tasty dish.
Ingredients – 4-6 Servings
- 400-500 g broccoli
- 150-200 g cauliflower
- 1-medium potatoes
- 1-medium carrot
- 1-medium zucchini
- 1-spring onion or 1-leek
- 1-liter vegetable or chicken stock.
- 1-tbsp fresh dill or mint
- 3-4 tbsp olive oil
- salt, pepper
Directions
- Prepare all the vegetables for the soup. Rinse broccoli flower and cut in cubes. The same way cut the cauliflower. Peel potato and carrot and diced. Cut zucchini and finely chop the onion or leek, what do you have in the home.
- In a large pan, add only one tbsp olive oil and heat in medium heat. Add finely chopped onion or leek, and all the other vegetables and stir-fry for 3-4 minutes, until tender a little, add the chicken or vegetable stock until cover all and let boil covered for 10-12 minutes in low heat.
- Let them cool and transfer all in a blender to blend and make them a cream. Transfer the cream of broccoli in a colander.
- Transfer all the broccoli and cauliflower cream in a clean pan, reheat, and season with salt, pepper, and the rest of olive oil. You can thin and regulate the thickness with other stock. Garnish with fresh dill or mint.
- Transfer in a warm soup serving dish and serve it warm with toasted or crusted bread.
Boun Appetit!
Tips
You can combine different cream soup recipe with broccoli. If you prefer without cauliflower, you can replace the cauliflower with broccoli, and use the only potato from the other vegetables, for a super broccoli cream dish. For a young baby, don’t use salt and pepper, but season with one tbsp parmesan cheese.
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