Creamy Broccoli Cauliflower Soup
This Creamy Broccoli Cauliflower Soup is naturally delicious and full of good-for-you vibes! Plenty of 'lil broccoli florets to gratify your broccoli-loving self while feeling the indulgence of creamy cauliflower.
Equipment
- Dutch oven or large pot
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion chopped
- 3-4 cloves garlic chopped
- 1 head of cauliflower cut into florets
- 4 cups low-sodium organic vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon red chili flake
- ½ teaspoon sea salt
- 1/4 cup organic coconut milk
- 1 handful fresh baby spinach
- 2 cups blanched broccoli cut into very small florets
- 2 tablespoons nutritional yeast or to taste
- Fresh ground black pepper to taste
Instructions
- Heat olive oil in a soup pot or a Dutch oven over medium heat. Add chopped onions and sauté until starting to turn translucent. Add garlic and sauté for an additional minute. Add vegetable broth, cauliflower, cumin, cayenne pepper and sea salt. Bring to a boil over medium-high heat. Reduce heat, cover, and let simmer for 10 minutes or until cauliflower is tender. Remove from heat and let slightly cool.
- Place 2 cups of the lightly cooled cauliflower and liquid in a blender. Add 1/4 cup of coconut milk and fresh baby spinach. Place the top on the blender slightly slanted to release steam. Blend until smooth. Repeat until all cauliflower mixture is blended. Season to taste with additional sea salt and pepper. Return the blended cauliflower back to the soup pot, adding in blanched broccoli florets, nutritional yeast and, stir. Heat to serve.
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