Broccoli Cauliflower Soup

🧂 Ingredients

• 2 tablespoon butter
• 1 cup yellow onion

  (diced, or use white onion)
• 1 medium carrot

  (optional, shredded)
• 1 teaspoon garlic

  (minced)
• 1 head cauliflower

  (chopped into even-sized florets)
• 1 head broccoli

  (chopped into even-sized florets)
• 4 cups chicken broth

  (or use vegetable broth)
• 1 teaspoon each, salt & pepper

  (to taste)
• ¼ teaspoon ground cumin
• 1 cup milk

  (whole or 2% milk recommended)
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• ½ cup cheddar cheese

  (shredded)
• ½ tablespoon parsley

  (chopped - optional, for garnish)

Instructions

• 1 Melt 2 tablespoon butter in a large stock pot over medium-low heat. Add the
  diced 1 cup yellow onion and saute until tender and starting to brown (6-7
  minutes). If using the optional shredded 1 medium carrot, add it about 4 minutes
  in.
• 2 Stir in the 1 teaspoon garlic and cook for another 30 seconds. Then add the 1
  head cauliflower and 1 head broccoli to the pot, followed by 4 cups chicken
  broth, 1 teaspoon each, salt & pepper, and ¼ teaspoon ground cumin. Bring to a
  boil, then reduce the heat and let simmer for 5-10 minutes or until the
  vegetables are fork-tender.
• 3 Use an immersion blender or blender to blend the hot soup (taking extra care not
  to burn yourself). I prefer to blend just until it is thick and creamy, but
  there are still some chunks for texture.
• 4 Once you reach your desired consistency, stir in the 1 cup milk and 1 cup heavy
  cream, and 1 teaspoon Dijon mustard. Heat over medium heat until warmed through,
  then stir in ½ cup cheddar cheese. Continue stirring until the cheese is melted
  and evenly dispersed (about 2-3 minutes),
• 5 Taste your soup and adjust the seasoning if needed. Serve immediately while hot
  and garnish with fresh chopped ½ tablespoon parsley if desired.

Nutrition Info