It’s my favorite time of the year— soup season! (actually, every season in my house is soup season. If you’ve ever sat at my table, you know).
I’m playing with some new recipes (dairy-free, gluten-free, sugar-free) and looking for literally any chance to use my immersion blender and food processor. Blended soups are such an easy way to eat loads of veggies in a way you (or your kids) will hardly notice. This creamy vegan broccoli cauliflower soup is one of my new faves. Slurp on!
Ingredients:
1 large head of cauliflower, chopped
1-2 large heads of broccoli, chopped
1 medium onion, chopped
4 stalks celery, chopped
1 small piece of ginger, chopped (it’s a strong flavor so start with a smaller amount)
5 cups veggie broth (or water with veggie bullion)
1 cup unsweetened almond milk (or other vegan milk)
1 TBS olive or avocado oil
salt and pepper (to taste)
fresh herbs like thyme, rosemary, chopped
cilantro, pumpkin seeds, hemp hearts, sunflower seeds or other toppings you like
Add the oil, onion, celery and ginger to a large soup pot and cook for 5 minutes until translucent. Add the broccoli, cauliflower, broth (or water + bullion), almond milk, salt/pepper, herbs, and simmer for 20 minutes or until vegetables are soft. Use immersion blender to puree to desired consistency (or add it batches to a regular blender). Serve with cilantro, pumpkin seeds, sesame seeds, hemp hearts or any other toppings you like!