How often do you cook broccoli or cauliflower for yourself? If you’re a college student, it’s probably rare. If you have kids, it’s rare to see them eat vegetables without complaining! Here is a recipe for a soup you all will enjoy, and you all can make it!
This recipe is from the The Italian Dish blog. My friend shared this blog with me a few years ago and I love it! The blog is full of great recipes, but this is one of my favorites. Here is the original recipe: http://theitaliandishblog.com/imported-20090913150324/2008/4/21/roasted-cauliflower-and-broccoli-soup.html
Why eat broccoli and cauliflower?
Broccoli has fiber, protein, vit D, Vit A, Vit K, Vit C, iron, folate, magnesium, calcium, manganese, vit B6 among others
Cauliflower has Vit C, Vit K, potassium, folate, Vit B6, manganese, among others
Clearly, we could all benefit from eating more cauliflower and broccoli! This is a very low calorie soup, and it is a great side for lunch or dinner to get in those vegetables.
Here we go- I took pictures throughout the process of making it last night. You’re welcome. My roommates officially think I’m crazy (If they didn’t already!).
ROASTED CAULIFLOWER AND BROCCOLI SOUP
1 head of Cauliflower
1 head of Broccoli (I double the cauliflower and broccoli, original is 1/2 head)
1/2 onion, chopped
1/2 clove garlic (optional, I added it)
6 cups of chicken broth
Few handfuls of spinach
Salt and Pepper, to taste (meaning, add how much you would like to taste)
Cayenne Pepper (optional, I always add it to my soups. I love a lil’ kick!)
1. Preheat oven to 350 (turn on and wait until it reaches 350)
Wash, pat dry, and chop cauliflower.
Put into a baking dish, place in the oven.
Set timer for 30 minutes.
No need for olive oil on top.
2. Wait about 10 minutes (to coordinate timing of the cauliflower) and chop onion. This doesn’t have to be perfect (you’ll see what we do at the end).
3. Place a pan on the stove, and turn the heat to medium-high. Drizzle Olive Oil in a pan (I probably drizzled 1 tablespoon). Wait a few minutes, and add the onions
4. Saute for several minutes until translucent (translucent means clear. See how they are white right now?)
5. While you saute the onions, wash and chop the broccoli.
6. After several minutes(about 5-7) of sauteing the onions, add the broccoli and 6 cups of chicken broth.
7. By this time, the cauliflower should almost be done. Add the cauliflower when you take it out of the oven.
8. Heat should be at medium- high. Cover with a lid and let it simmer for 15 minutes. (Simmer means it is bubbling, but not so much that it is boiling.) By the end of 15 minutes, the broccoli and cauliflower should be soft. Turn off heat.
9. Now, add a few handfuls of raw spinach.
10. Stir in the spinach (it will wilt quickly due to the heat).
11. You could stop here, but it’s not very pretty, is it? Let it cool, and use a hand blender/immersion blender to puree the soup in the pot. If you don’t have an immersion blender, you can ladle the soup into a blender to puree. Just make sure you open the lid slightly to allow the hot air to seep out as you puree it!
Buy one. You will love having it! This one was around $20.
Sprinkle with grated Parmesan.