Broccoflower Soup

Broccoflower Soup



Prep Time: 25 Min

Cook Time: 30 Min

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1. In a large saucepot, begin melting the butter on medium heat. Add the EVOO and wait for light bubbling. Add the crushed garlic, celery, carrot, pepper flakes, and onion along with a good pinch of sea salt & cracked pepper. Stir and cook 6 – 7 minutes.

 

1. Add the broccoli and cauliflower along with another pinch of sea salt. Continue cooking 2 – 3 minutes.

 

1. Add the stock, milk, and stir. Bring to a mild boil and then add the vegeta, garlic powder, onion powder, white pepper, and at least a ½ tsp. sea salt. Reduce heat to medium low, cover, and simmer about 20 minutes until all veggies are tender.

 

1. Remove from heat and use an immersion blender to puree the soup. Make sure everything is pureed and the soup is rich and creamy. Grate in some fresh nutmeg to taste. Taste and adjust salt / pepper if desired.

 

1. Serve and enjoy with a drizzle of whipping cream and some cracked pepper. 

                  Grocery List

• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 1 Large Yellow Onion, chopped
• 3 cloves Garlic, crushed
• 3 stalks Celery, diced
• 1 Large Carrot, peeled & diced
• 1 Head Broccoli, chopped into smaller pieces (including stalks)
• Small Head Cauliflower, chopped into smaller pieces
• 3 ¼ C Low Sodium Vegetable Stock
• 1 C 2% Milk
• 1 Tsp. Vegeta Seasoning
• ½ Tsp. Garlic Powder
• ½ Tsp. Onion Powder
• ¼ Tsp. White Pepper
• ¼ Tsp. Red Pepper Flakes
• Whole Nutmeg
• Sea Salt
• Cracked Pepper