So I can eat salad all summer long, but in the winter I switch to soup to stay healthy and get my veggies, which has been beneficial after all this dental work, and a great way to use the ton of broccoli I got in the winter CSA. It also came as no shock that cauliflower can be used to act as the majority of the “cream” that is ordinarily in a traditional cream of broccoli soup, which is a favorite of mine.
Serves – 8 (i made a lot so i could eat it for lunch all week, but you can easily half this recipe)
Nutrition – yes ma’am!
2 heads broccoli*
2 heads caulifliower
1 bulb garlic
1 TB truffle olive oil plus some to drizzle
freshly ground S & P to taste
2 TB fresh parsley
1 cup whole milk
3 cups organic mushroom broth (or you can use chicken if you prefer)
1 cup shredded extra sharp white cheddar (optional)
chopped scallions for the top (optional)
Preheat your oven to 425 and start a giant pot of water to boil. Slice your garlic bulb in half. Drizzle with olive oil and wrap tightly in foil. Roast in the oven for 25 minutes, while boiling your broccoli and cauliflower until tender.
Drain your veggies and heat a tablespoon of truffle or plain olive oil in your pot. Toss in your peeled, roasted garlic and parsley. Add your veggies back and stir. Add broth to the pot and heat to a boil, then reduce to low. Using an immersion blender, (or a regular one if thats what you have) Puree your soup until smooth. Then season with freshly ground sea salt and pepper and add your milk and cheese. Stir until combined.
Then you are all ready! So easy, I love it. I drizzled mine with truffle oil and topped with chopped scallions, and I used some of my roasted garlic to make a little piece of garlic bread. : )