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Broccoli Soup

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Course Soup
Cuisine American
Servings 1.5 Quarts

Ingredients
  

  • 1 Head Cauliflower
  • 1 Head Broccoli Chopped
  • 3 Cups Almond Milk or Homemade Chicken Broth See Recipe Notes
  • 1/4 tsp Onion Granules
  • 1/4 tsp Garlic Granules
  • Salt & Black Pepper To Taste
  • 2 TBSP Butter or Ghee
  • 1 Cup Shredded Cheddar Cheese Optional
  • Optional Toppings Bacon Crumbles & Crackers

Instructions
 

  • I use a very heavy bottomed stainless steel pot that heats evenly and does not require very much water to cook veggies. Cook cauliflower till it falls apart easily when pierced with a fork. Place in a vitamix, I allow it to cool before blending because If it gets to hot the lid will pop off while blending, not a fun mess to clean up.
  • Meanwhile cook the broccoli until soft but still has a slight crunch, I don't like it to be complete mush. Sometimes there is a small amount of water left in the soup pot after the broccoli is done, I just mix it with the cauliflower and the almond milk once added. Add garlic and onion granules mix. Stir in butter or ghee. Last but not least add salt & black pepper to taste.
  • I tasted this soup before adding the cheese and it was very flavorful. I am able to eat small amounts of good quality cheese. Trader Joe's has a raw milk cheddar cheese that is perfect for soups, grilled cheese, and any other savory dishes.
  • I served this soup with crackers, crumbled bacon and my homemade applesauce and it was a complete meal for us. This is not a large recipe but we still had enough for lunch for the both of us the next day.

Notes

  1. Use a nut milk that is mild in flavor, I believe almond or cashew milk work best. I didn't use coconut milk because I didn't think I would like the coconut flavor in this soup. 
Keyword broccoli, Soup