This soup has become a family favorite. It is very simple, and can be put together very quickly. It is also a very light soup that is a nice change from the heavy potato soup I used to make. This has quickly become a cool weather staple for us. Because this soup is ‘dairy-free’ I have added some potatoes to it in order to help give it a more creamy texture. If dairy is not an issue for you, I’m sure substituting cows milk and adding a little cheese would be very tasty.
Cauliflower Broccoli Soup
1 large head of cauliflower
2 broccoli crowns
2 medium potatoes
1 medium onion
2 teaspoons chicken bullion
1/2 cup Almond Milk
1 teaspoon dried basil
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt
Chop onion and saute in a little olive oil for a few minutes. Meanwhile, chop cauliflower, broccoli, and potatoes. Place all veggies into a large soup pot and cover half way with water. Boil/steam until all veggies are tender.
Once soft, spoon portions (both veggies and water) into a food processor and process until smooth. Be sure to take out the plunger so the steam can escape while processing.
Once smooth, pour into a large bowl and repeat process until all veggies have been pureed. Pour all pureed veggies back into the soup pot and add in the Almond Milk, chicken bullion, salt, pepper, garlic, and basil. Feel free to add more seasoning to suit your taste. Serve with crackers.
I hope your family finds this as yummy as mine has! 🙂