Wednesday, February 19, 2014

Broccoli Cheese Potato Cauliflower Soup


It took me forever to figure out what to name this soup recipe, since it includes basically every single vegetable on planet earth. And no matter how I tried to word it, it just didn't seem to flow, so I just threw all of the main components in the title and moved on. But seriously you guys. This soup is the real deal. Perfectly comforting on a Sunday night, couped up on the couch, watching figure skating, after a little too-wild Saturday night. Umm, and don't you just die over those figure skaters costume, ladies? Like, why can't the dress code in my office be sequined-flames-on-a-super-low-cut-V-dress-that-flows-perfectly-as-I-twirl-and-jump-and-twist-and-ummm-run-data-reports? Holy run on sentence. But in all seriousness, figure skating and snowboarding are the only reason I can even bare to watch the winter Olympics. No offense, but girls skiing down a mountain with a rifle strapped to their back before target shooting, just ain't my thang. Well I've veered off topic for long enough, so here's the soup recipe.

Broccoli Cheese Potato Cauliflower Soup

Ingredients:
  • 2 tbsp. butter 
  • 1 russet potato, peeled, and chopped 
  • 1/2 large onion, chopped 
  • 2 garlic cloves, minced 
  • 1 large carrot, peeled, and chopped 
  • 1 head of cauliflower, chopped 
  • 1 large or 2 small crown of broccoli, chopped 
  • salt and pepper to taste 
  • 3 cups vegetable or chicken broth 
  • 2 cups shredded sharp cheddar cheese 
  • 3/4 cup greek yogurt or almond milk 
  • 1/4 tsp. cayenne pepper 
  • 1/4 tsp. nutmeg 

In a large soup pot, melt the butter over medium high heat. Add in the potato, onion, garlic, and carrot. Stir well to coat in the butter and let the veggies begin to soften. Add salt and pepper to taste.

After 5-6 minutes, add in the cauliflower and broccoli. Season with salt and pepper again to taste. Mix well to combine. Let the veggies soften some more. About another 3-4 minutes.


Pour in the broth and bring the mixture to a boil. Lower the heat to simmer, and let the soup base cook for 15 minutes, allowing the potatoes to get really soft. After 15 minutes, add in the cheese, yogurt/milk, cayenne, and nutmeg. Stir well to combine, allowing the cheese to melt and the yogurt to mix in with the veggies.


Using an immersion/hand blender, whirl until smooth, or your desired consistency. I like my soup to be "chunk-free". Serve hot with some warm rolls.


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