Cauliflower and broccoli soup

Cauliflower and broccoli soup is one of the most delicious comfort soups. Even though it is a bit tedious to make since there is a lot of vegetable peeling and chopping involved it is definitely worth the 45 minutes of prep time. Next time I’ll give my Cuisinart some workout, I think.

It is pretty well mix and match of what vegetables besides cauliflower, broccoli and onions you have available and what you like.
Potato, sweet potato, parsnip, leeks, asparagus and even turnip are some of other vegetables that I could have used.

In my last reincarnation of this soup I had about:

½ a head of cauliflower

½ head of broccoli

½ white onion

6 shallots

1 zucchini

2 stalks of celery

1 carrot

½ a head of medium celeriac

4 cloves of garlic

All finely sliced or chopped and totaling about 8 cups.

Heat 6 cups of chicken or beef stock in a pot.

Melt 1 T butter and 1 T olive oil in heavy bottom Dutch oven and add shallots and onions and sauté till translucent and then add rest of vegetables and sweat them for about 10 minutes. Add 1t (or to taste) of curry and mix well.

Add hot stock, cover and slowly simmer for about an hour. Using submersible blender puree to consistency that will leave some vegetable chunks intact. Taste for salt and add 35% cream, again, to taste and bring back to simmer. Remove from stove and serve with some toasted baguette slices rubbed with garlic.