Broccoli Cauliflower Soup
A delicious and healthy blend of vegetables to create a 30 minute broccoli cauliflower cheese soup.
Servings: 6 servings
Ingredients
Cauliflower Mixture
- 1 10 oz Bag of steamable cauliflower
- ½ cup parmesan cheese or ¼ cup cashews + ¼ cup nutritional yeast
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 teaspoons salt
- 1 teaspoon pepper
- 1.5 cups milk sub in almond milk or cashew milk for vegan
The Soup
- 1 yellow onion
- 1 cup chopped mushrooms
- 1 diced sweet potato
- 4 cups chicken broth or vegetable broth
- 2 cups broccoli florets
- ½ cup shredded parmesan or ¼ cup nutritional yeast
- 1 teaspoon ground mustard
- 1 tablespoon salt add more to taste!
- ½ tablespoon pepper
- 1 tablespoon garlic powder
Instructions
Make The Cauliflower Mixture
- Steam the cauliflower in the bag and blend with parmesan (or vegan substitute), garlic, salt, pepper, milk to make the base of the soup.
Make The Soup
- In a large soup pot, add the olive oil and onion, sauce for 3-5 minutes.
- Once they become translucent, add the mushrooms, sweet potato, broth, salt, pepper, ground mustard, and cauliflower mixture.
- Bring to a boil and cook until the sweet potato becomes tender, about 10 minutes.
- Using an immersion blender or carefully using a high speed blender, blend the mixture until smooth.
- Stir in the chopped broccoli and parmesan and cook until broccoli is tender. About 5 more minutes.
- Serve!