Pureed to velvety perfection, this smooth, garlicky soup is full of earthy cauliflower and broccoli flavors that are accented with a bit of thyme, paprika, white wine, and butter. Something so wholesome is rarely THIS satisfying. Mmmm!
A long weekend, blessed, blessed thing. Between watching MLK’s I Have a Dream speech with my oldest and playing tennis for 90 minutes, I am thankful in many ways for this Monday. Even though it is COLD and RAINY. And GREY. SO grey.
Even though I didn’t personally have the 11pm hockey game last night, it was a late night…as are most nights lately. Little night owls, Mark and I. Our bedtime has pushed back a solid hour in the past 1-2 months and with things easing back to status quo after the holidays, we need to readjust.
My mom recently gushed over this recipe that I posted back in 2012 from the one and only Biz of My Bizzy Kitchen (aka the only blog I continue to follow). Love Biz, love her recipes. It was long over-due to return and while it was lost, it was not forgotten. As soon as my mom started listing off the ingredients and result I was like, “Yep, yep…this week, MAKING.” Here we are!
ROLL CALL FOR THIS RECIPE
- Always looking for ways to add more vegetables to your life? Me too. This soup is FULL of cauliflower, broccoli, onion, carrot, and celery. Garlic, too. There’s no shortage of wildly healthy ingredients that puree into a masterpiece.
- GARLIC LOVES, STAND UP IN THE BACK! This recipe calls for a BULB of garlic, not just cloves. Wrap up that whole bulb and roast to perfection. The roasting process reduces the edge of garlic that can be off-putting and over-powering. Not ready to commit to a whole bulb? I urge you to roast the whole bulb and add as you go with the puree process.
- Comfort food to the MAX, this bowl of soup launches you into the new year with health and comfort front and center.
KEY INGREDIENTS AND SUBSTITUTIONS
- Want to make this soup gluten-free? Swap in a gluten-free all-purpose flour or omit altogether.
- Prefer a dairy-free option? Use coconut milk or soymilk in lieu of half-and-half, no problem!
- I’ve made this recipe with varying amounts of cauliflower and broccoli – you can truly use whatever ratio or amount you have on hand. If your broth amount is kept the same as what the recipe calls for, your soup may end up a little thicker or thinner but delicious nonetheless.
- If you don’t have white wine or want to add it, omit or use additional broth in its place.
- To make this recipe vegan, use olive oil in place of butter and coconut or soy milk in lieu of half-and-half – easy peasy!
- A serving of this soup offers more than 2 servings of vegetables per serving!
- Cauliflower and broccoli are members of the cruciferous vegetable family, a group of veggies rich in nutrients, including several carotenoids, folate, and vitamins C, E, K.
- Preparation and consumption of cruciferous vegetables yield glucosinolates that are broken down into components that are frequently studied for their anticancer effects for several cancers, including bladder, breast, colon, liver, lung, and stomach.
TIPS & STORAGE
- For a quicker meal, prep all of your veggies ahead of time. The broccoli and cauliflower can be stored together, as well as the onion, celery, and carrot.
- Store covered in the fridge for up to 5 days. Reheat in the microwave or on the stove top until hot throughout.
- 1 whole head cauliflower, cut into florets
- 2 cups broccoli florets
- 1 large garlic head (not clove!)
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp unsalted butter
- 2 stalks celery, diced
- 1/2 onion, diced
- 1 large carrot, peeled and diced
- 1/4 tsp paprika
- 1/4 tsp dried thyme leaves
- 1 Tbsp all-purpose flour
- 1/3 cup dry white wine
- 1/3 cup water
- 28 oz (4 cups) low-sodium vegetable broth
- 1 bay leaf
- 1/3 cup half-and-half
- Preheat oven to 400 degrees F.
- Combine cauliflower and broccoli florets on a parchment-lined baking sheet. Toss with 1 tablespoon olive oil. Sprinkle lightly with salt and pepper.
- Cut the top off of the head of garlic and wrap in foil. Place wrapped garlic on the baking sheet. Roast the cauliflower, broccoli, and garlic for 20-25 minutes.
- Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Sauté over medium heat for about 10 minutes. Whisk in the paprika, thyme, and flour and continue to cook for 2 more minutes.
- Add the wine and mix well; cook 1 minute. Add the water, mixing to combine with the flour mixture. Add in the vegetable broth and bay leave.
- Remove garlic cloves from their skin and add to the pot whole. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
- Add the cauliflower and broccoli and simmer an additional 5 minutes.
- Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth, or puree with an immersion blender in the pot.
- Stir in the half and half; cook 1 minute more and serve hot.
Nutrition Information:Yield: 4 Serving Size: ~ 2 cups
Amount Per Serving: Calories: 198Total Fat: 9.0gCholesterol: 15mgSodium: 947mgCarbohydrates: 17.3gFiber: 7.0gSugar: 7.3gProtein: 8.0g
Comfort food season is HERE! Enjoy!
- Instant Pot Broccoli Cheddar Soup
- Creamy Beef and Shells
- Instant Pot Loaded Potato Soup
- Zesty Italian Soup
- Chicken Soup with Turmeric and Ginger
- Chicken and Wild Rice Soup
- One Pot Rigatoni Bolognese
- Chicken with Creamy Dijon Sauce and Mashed Potatoes
Weekly Menu: January 15th – 19th
- Sunday: pesto chicken paninis
- Monday: Baked Shrimp Scampi with angel hair pasta and Caesar salad
- Tuesday: Vegan Tom Kha Gai with Tofu
- Wednesday: Barbacoa Beef with rice and guacamole
- Thursday: leftovers or carry-out Chinese