Broccoli – Cauliflower – Soup by souzel

Ingredients for 8 servings:

• 1 bunch of soup vegetables
• 1 liter of water (or 1 liter of ready-made vegetable broth)
• 500 g potatoes
• 250 g carrot(s)
• 1 large onion(s)
• 1 garlic clove(s)
• 200 g cream cheese (reduced fat) or sour cream
• 500 g cauliflower, cleaned and weighed (fresh or frozen)
• 750 g broccoli, cleaned and weighed (fresh or frozen)
• e.g. salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

based on a potato and carrot cream soup.

Frozen goods do not need to be blanched; just thaw and cut into florets. Otherwise, briefly wash the cauliflower and broccoli, cut into bite-sized florets, and blanch in 1 liter of lightly salted water for about 5 minutes. Remove the florets with a slotted spoon, reuse the water, and bring to a boil with the cleaned and finely chopped vegetables, the finely chopped onion, and the crushed garlic, then simmer for about 10 minutes. Alternatively, stir vegetable stock into the salted water. Then cook the diced potatoes and carrots in the stock for about 10 minutes. Remove the soup from the heat, puree with a hand blender, and stir in the cream cheese or sour cream. Season well with salt and pepper. This soup can also be used as a base for other soups and can be varied further. Now add the broccoli and cauliflower florets and let them simmer in the soup on the hot stovetop until cooked through. Don’t cook any longer, so the florets stay firm to the bite. Finally, season with nutmeg.