Add broccoli stems and cauliflower to potato mixture. package ⅓ less fat cream (neufchatel) cheese, Salt and pepper to taste (I used ½ tsp. Dice the onion and mince the garlic. I was in a hurry so I used a bag of frozen broccoli and a bag of frozen cauliflower. Add the butter to large, deep heavy bottomed pot over low heat and let melt. I love potatoes!  And a potato soup is sure sounding good right about now.  Focus, Jenn.  Focus. With a quickly-fading head of cauliflower in the fridge and potatoes that were starting to sprout, I started boiling, blending, and seasoning. large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Add carrots, broccoli, cauliflower, and potato … If you don't have cheddar, try using a good melting cheese such as Gruyere cheese. Then add the celery and cook for another 5 minutes until … Reduce heat, cover and simmer for about 20 minutes or until vegetables are tender. This is a lovely soup with the addition of the broccoli & cauliflower. Add roasted cauliflower then reduce heat and simmer for 10 minutes. In a large saucepan or Dutch oven, heat the butter over medium heat. Core and separate cauliflower into small flowerets. Fill half way with the liquid and blend smooth. In a large pot, heat the oil and butter over medium-low heat until the butter melts. The soup is supposed to be super thick; Serve with fresh toppings, anything from chives, parsley, peppers, bacon, tiny broccoli florets to bring out the flavours of the soup; Leftover soup can be stored in the fridge for up to 5 days, or can be frozen in an airtight container In a Dutch oven, combine the first five ingredients. Makes a great freezer meal when you freeze individual soup … Instant Pot Cauliflower Broccoli Soup. A little blue cheese would also work really well. Add broccoli stems and cauliflower to potato mixture. https://www.eatwell101.com/broccoli-cauliflower-soup-recipe While the record breaking cold streak seems to be behind us, it is Feb. here in Upstate, NY which = still cold and we’ve got a little ways to go until the season is behind us. Place the broccoli, cauliflower, carrot, shallot, garlic, salt, pepper, hot sauce and vegetable or … Stir in the soup, cheese, thyme and pepper; simmer for 20 minutes, or until heated through, stirring occasionally. Add the broccoli florets and simmer until they are tender, about 5 minutes. https://www.yummly.com/recipes/potato-broccoli-cauliflower-soup If making in advance, store in the fridge for 1-2 days. Lightly puree with a potato masher until coarsely blended to desired texture. Add garlic and cook for another minute. I followed the recipe the best I could with what I had, while trying to go a bit heavy on the broccoli–I used 1 lb raw potato, 3.5 C chicken broth, 1 C 1% milk, ~7 C broccoli, 2 C reduced fat sharp … Add the onion and garlic to the pot and cook, stirring often, for 5 minutes to soften. Combine onion and garlic in a large saucepan with 1 tablespoon water, stir constantly over heat until onion is soft. Instructions. Cook, stirring frequently, for about 8 to 10 minutes. I know cauliflower is a great substitute for potatoes and falls into the healthy, low cal categories.  I’m really starting to dig cauliflower but I haven’t gotten into the whole sub-cauliflower-for everything-potatoes thing.  But I’m not opposed to combining the two and calling them potatoes :). From Country Home Magazine. Roast for 20 to 25 minutes or until caramelized and knife tender. Cream of Broccoli, Cauliflower, Potato and Leek Soup. This rich and creamy cauliflower and broccoli soup recipe is packed full of fresh cauliflower, broccoli, and carrots. Core and separate cauliflower into small flowerets. Add broccoli and cauliflower; cook over medium heat for 10 minutes. 13 %. Add blended vegetables and whisk everything together. Serve. Simmer 5 minutes or until potatoes are soft. Turn heat to low. Bring to a boil. It is a lighter soup and the vegetables add a nice colour. I cannot express how difficult it was to refrain from frying some bacon for this and stir in a heaping pile of grated pepper jack cheese because that’s just what I like to do and I’m a believer that bacon and cheese make great things even greater!  But I stuck to my healthier guns and the soup still tastes awesome and cheesy and I can basically eat this to my heart’s content! 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