Winter is coming… as the time of the warm soups! I made this healthy, vegetarian soup for Meatless Monday. Simple to prepare, this broccoli and cauliflower soup makes a yummy meatless meal.
The quantities in the recipe here serve 2-3 people. It’s ready in 40 minutes or so.
- 1 tablespoon of olive oil
- ½ small onion, peeled and chopped
- 2 cups of broccoli cut into florets
- 2 cups of cauliflower cut into florets
- 1 small potato, peeled and diced
- 4 cups of water
- ⅓ cup of grated Parmesan cheese
In a cooking pot over high heat, add the olive oil, onion, broccoli, cauliflower and potato, and cook stirring often until the onion is soft and translucent. Cover with 4 cups of water, and season with salt to taste. Bring to a boil, reduce the heat, and simmer covered until the vegetables are tender, about 15 minutes.
Remove from the heat, and carefully blend the soup with a stick blender – or a blender/food processor (bring back the soup to the cooking pot after blending). Season with pepper to taste, taste the soup and add more salt if needed. Reheat until just hot and thicker. Before serving, stir the grated Parmesan cheese into the soup, and serve.