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Creamy Broccoli and Cauliflower Soup

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Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 6
Ingredients:
1 (13½-ounce / 383-g) can unsweetened coconut milk
2 cups vegetable stock
1 (14-ounce / 397-g) small head cauliflower, cored and cut into large
florets
2 medium celery sticks, chopped
1 teaspoon finely ground gray sea salt
6 green onions, green parts only, roughly chopped
1 large head broccoli, cored and cut into large florets
¼ teaspoon ground black pepper
¼ teaspoon ground white pepper
1/3 cup butter-infused olive oil
1 chopped green onion, for garnish
Directions:

  1. Take a large saucepan and place it over medium heat.
  2. Add coconut milk, vegetable stock, cauliflower florets, chopped celery, salt,
    and green onions.
  3. Mix them gently, then cover and bring the soup to a boil.
  4. Continue cooking the soup for 15 minutes until the cauliflower florets are soft.
  5. Meanwhile, blanch the broccoli in a pot of boiling water for 1 minute until soft
    but still crisp, then drain on a paper towel. Set aside on a plate.
  6. When the cauliflower soup is cooked, transfer it to a blender.
  7. Add black pepper, white pepper, and olive oil. Blend the soup for 1 minute
    until smooth.
  8. Add the soft broccoli and blend again for 30 seconds.
  9. Divide the cooked broccoli and cauliflower soup into 6 serving bowls.
  10. Garnish with chopped green onions and serve warm.
    Nutrition:
    Calories: 264
    Fat: 23.3g
    Total carbs: 10.3g
    Fiber: 3.6g
    Protein: 6.9g
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