- Prepare the vegetables:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent (about 5 minutes).
- Add minced garlic and cook for another minute until fragrant.
- Cook the broccoli and cauliflower:
- Add the broccoli and cauliflower florets to the pot.
- Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes or until the vegetables are tender.
- Blend the soup:
- Use an immersion blender to puree the soup directly in the pot until smooth. (Alternatively, transfer to a countertop blender in batches.)
- Add milk:
- Stir in the almond milk to create a creamy texture. Adjust seasoning if needed.
- Serve:
- Ladle the soup into bowls and garnish with your favorite toppings like shredded cheese, fresh herbs, or crunchy croutons.
Description:
This broccoli and cauliflower soup is the perfect balance of creamy and wholesome. Both broccoli and cauliflower are loaded with fiber, antioxidants, and essential vitamins that support digestion and soothe the stomach. The addition of garlic and onion not only enhances the flavor but also provides anti-inflammatory properties. Whether served as a light lunch or a comforting dinner, this soup is sure to leave you feeling nourished.
Nutritional Information (Per Serving)
- Calories: 120
- Protein: 5g
- Carbohydrates: 10g
- Fat: 7g
- Fiber: 4g
