Broccoli And Cauliflower Soup Made Simple Recipes

BROCCOLI/CAULIFLOWER SOUP

Steps:

• Melt butter in a large saucepan, and saute the celery, onions, and garlic until browned.
• Add flour, stirring for one minute before adding chicken broth.
• Add broccoli and cauliflower. Boil until soft.
• Add salt, pepper and milk. Let boil lightly for a few more minutes. Put half in a blender, blending until smooth. Add back to pot.
• Enjoy!

BROCCOLI AND CAULIFLOWER SOUP MADE SIMPLE!

Steps:

• Heat oil in a large soup pot Add onions and celery and cook until tender Add cauliflower and broccoli and cook for five minutes stirring occasionally S& P to taste Add 3 cans of broth and cook for 15 minutes until veggies are cooked through Do not cover (and your cauliflower won't have a strong "cabbagey" smell) Mash veggies with a potato masher until in small pieces Add thyme, last can of broth and one can evaporated milk This soup may be made "richer" by omitting the last can of broth and adding two cans of evaporated milk. If you do, be sure not to boil. Treat as you would any cream soup/stew/chowder.

BROCCOLI AND CAULIFLOWER SOUP

Steps:

• Roughly chop the onion, garlic, broccoli and cauliflower. Firstly add the onion, garlic and cooking oil to a large cooking pot (for a healthier option try sunflower fry spray).
• Once the onion and garlic has softened (this will only take a couple of minutes) add the chopped broccoli and cauliflower. Then add the stock, this should cover approx. half the ingredients. For more broth type soup add approx. another 100-200ml of water
• Add a pinch of salt and pepper and then bring the stock to a simmer and cover with lid. Once the ingredients have become soft (after approx. 20 mins) pour the ingredients into a blender or use a hand blender.
• Tip - For a creamer soup add cream or a couple of potatoes (bear in mind, potatoes will take longer to cook, so consider part boiling them before adding into the soup pot). This soup can also be frozen.

CAULIFLOWER BROCCOLI CHEESE SOUP

Steps:

• In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.

TIM PERRY'S SOUP (CREAMY CURRY CAULIFLOWER AND BROCCOLI SOUP)

Steps:

• In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
• In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

CHEESY BROCCOLI AND VEGETABLE SOUP

Steps:

• Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.