Creamy Broccoli Cauliflower Soup

Looking for that special Whole Food Plant primarily based goodness in an exceedingly thusup?  If so, then this Creamy Broccoli Cauliflower Soup is simply for you. it's as creamy and packed with appetizingness. fancy this healthy and wholesome Whole Food Plant primarily based soup.  It’s excellent food, thus good! Our Creamy Broccoli Cauliflower Soup is absolutely perfect! we have a tendency to Ate it all up! we have a tendency to used the broccoli stalks as associate degree accent part of the soup.

Our recommendation is to use recent broccoli and cauliflower instead of frozen. you'll be able to use frozen veggies, on the other hand you're missing out on the luscious broccoli stems. LOL  Seriously, they style thus nice floating within the soup giving it sustenance and further texture.

You are so the queen of soups. i do know what quantity you like to form soup, in all probability wherever i purchase my love of thusup creating too!  Our Creamy Broccoli Cauliflower Soup is so silken and sleek. i like that it's a great deal of depth, and it's very easy to form.

INGREDIENTS

• 1 small to medium yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 carrots, finely diced
• 1 carrot, cut in matchsticks (reserve until later)
• 1 large head cauliflower, cut into small pieces
• 3 broccoli branches, cut the heads into small florets (reserve a few florets *)
• 3 broccoli stems from the broccoli heads listed above, remove the tough exterior and cut the stem into matchsticks * (reserve until later)
• 5 cups water (or broth)
• 1 ½ cups Pacific organic vegetable broth
• 2 cups unsweetened almond milk (or other plant milk)
• 2 teaspoons sea salt (+/- to taste)
• ¼ cup nutritional yeast
• 1 Tablespoon freeze dried shallots (optional)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Pinch of thyme

INSTRUCTIONS

1. In a large ceramic/enamel lined Dutch oven, add the diced onions, diced carrots, and diced celery, and sauté until translucent, about 5 minutes or until the veggies are tender. (If needed to prevent sticking, add 1- 2 Tablespoons of vegetable broth or water).
2. Add the cut-up cauliflower and the cut-up broccoli to the pot. Reserve a few broccoli florets for later, decorative use.
3. Add the water, vegetable broth, and sea salt, and bring to a boil, reduce heat and simmer for 20 minutes to ensure the cauliflower and broccoli are very tender.
4. Remove the pot from the heat and puree the soup with an immersion blender until smooth. This make take about 3-5 minutes.
5. Place the pot back on the burner, add the freeze-dried shallots, garlic powder, onion powder, thyme, nutritional yeast and unsweetened almond milk, and bring to a boil, then immediately reduce heat to a simmer. Simmer for 5 minutes.
6. Add the matchstick carrots, matchstick broccoli stems, and the reserved broccoli florets; simmer for 10 minutes.
7. Taste the seasonings. Add more if needed.
8. Serve: Top individual servings with snipped chives.

Adapted from HERE

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