Broccoli Cauliflower Soup (Vegetarian with Vegan Option)

Recipe from Well Plated

Husband-Tested in Alice’s Kitchen

Makes 7 (generous 1-cup) servings

When my hubby and I decided to eat a more plant-based diet (no meat or poultry), I knew there would be some recipes I would miss, Turkey Cheeseburger Soup, being one of them.  Then I stumbled upon this meatless recipe and gave it a try.  We loved the soup. It’s satisfyingly creamy and chunky, perfect for a cold day.  This soup recipe will now replace the turkey soup in my soup repertoire.  See the notes below if you wish to make this soup vegan.

2 Tablespoons extra virgin olive oil

2 Tablespoons unsalted butter

1 medium onion, chopped

2 large carrots, scrubbed and chopped into ¼ inch dice

2 cloves garlic, minced

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ teaspoon dried thyme

¼ cup white whole-wheat flour (or all-purpose flour or gluten-free flour)

3 cups low sodium vegetable broth or Homemade Vegetable Broth

1½ cups nonfat milk or whole milk or unsweetened plain almond milk (I used the almond milk option.)

1 medium head broccoli, cut into small florets

1 medium head cauliflower, cut into small florets

1 teaspoon Dijon mustard

1 cup shredded sharp or extra sharp cheddar cheese

¼ cup nutritional yeast or finely grated Parmesan

In a large pot, heat the oil and butter over medium-low heat until the butter melts.  Add the onion and cook until it is very brown and soft, about 8 minutes.  (This develops big flavor so be patient.) Increase the heat to medium.  Add the carrots, and cook for 3 minutes, stirring occasionally.  Stir in the garlic, salt, pepper, and thyme.  Sprinkle the flour over the vegetables and mix to combine.  Cook until the flour disappears, about 2 minutes.  Slowly stir in the broth.  Add the milk, broccoli and cauliflower.  Bring to a simmer.  Place a lid over the pot, leaving it partially uncovered, and let simmer until the broccoli and cauliflower are tender, about 15 minutes, stirring occasionally.  Stir in the Dijon mustard.  With an immersion blender, puree the soup until it is thick and creamy but still has some texture to it.  Stir in the cheese and nutritional yeast.  Continue stirring until the cheese is melted and the soup is creamy, 2-3 minutes. Taste the soup and adjust to taste with salt and pepper, if needed.

Notes:

To store, put into an airtight container in the fridge for up to 4 days.  To freeze, place soup into an airtight freezer-safe storage container, and freeze for up to 3 months.  Let it thaw overnight in the fridge before reheating.

To make this vegan: Use almond milk and vegan butter.  Omit the cheddar and use nutritional yeast instead of Parmesan plus 1 Tablespoon freshly squeezed lemon juice with almond milk.

Nutritional Information: (1 generous cup) 249 calories; 14 g fat (6 g sat. fat); 27 mg cholesterol; 815 mg potassium; 21 g carbohydrates; 5 g fiber; 7 g sugars; 14 g protein; 3822% vitamin A; 120% vitamin C; 257% calcium; 2% iron