“Creamy” Broccoli ‘n Cauliflower Soup
Do you love creamed soups, but prefer not to eat dairy? Good news! By blending avocado into your favorite recipe, you can replicate the lovely texture a good creamed soup imparts without sacrificing taste.
Recipe adapted from: Creamy Broccoli Soup (Martha Stewart-Whole Living)
Recipe adapted from: Creamy Broccoli Soup (Martha Stewart-Whole Living)
Ingredients
- 1 large head broccoli leaves and lower stems removed (save for another purpose)
- 1 small head cauliflower stem and leaves removed
- 1 tablespoon olive oil
- 1 large sweet onion chopped (such as Vidalia)
- 2 large cloves garlic chopped
- 4 cups all-natural reduced-sodium vegetable broth or homemade stock
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/2 to 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper or to taste
- 2 cups baby kale or spinach
- 1 medium-ripe avocado
- 1 lemon halved
Instructions
- With a vegetable peeler, remove tough outer layer of broccoli stalks. Coarsely chop stalks and florets. Coarsely chop cauliflower florets. (should have about 9 cups total)
- In a 5-quart stockpot, heat oil over medium heat. Sauté onions and garlic for about 5 minutes or until softened. Add broccoli and cauliflower; continue sautéing for 2 minutes.
- Stir in broth, marjoram, thyme, salt and pepper; bring to a boil. Partially cover; simmer for 8 to 15 minutes until vegetables are soft, but not mushy. (You can cook the vegetables longer, but the broccoli will lose some of its vibrant color.)
- Stir in kale or spinach, allowing to wilt. (about 1 minute). Cool slightly, about 5 minutes.
- Carefully transfer vegetable mixture to blender or food processor and puree. (in batches if necessary) You may also puree mixture directly in the pot using an immersion (stick or hand-held) blender.
- With a sharp paring knife, cut away skin from the avocado; cut flesh into chunks. Toss with juice of 1/2 lemon to prevent browning.
- Add avocado chunks and juice of remaining lemon half to soup; continue pureeing until creamy. Optional: reserve some of the avocado chunks to use as a garnish. Ladle soup into bowls; garnish each with chopped avocado, if desired.
- Taste; season with additional salt and pepper as needed.
Notes
Make Ahead and Storage Tips: soup may be made up to 2 days before serving. Store leftovers covered in the refrigerator; use within 2 days. To serve warm, reheat over medium-low heat for about 5 minutes. Soup may also be served chilled, but will have a thicker texture than when served warm.
This soup is very adaptable to lots of different veggie combinations. Using the same proportions, have fun experimenting with your favorites.
For an extra “pop” of flavor, try adding a few tablespoons of chopped fresh herbs such as dill, cilantro, basil or parsley at the same time you are wilting the greens.
If avocado is very green and hard when purchased, wait a few days before using. (or to hasten ripening, place in a tightly closed paper bag until softened)
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