I do so love soups. The best dinner party I ever hosted was a soup buffet, accompanied by a choice of toppings – grated cheese, chopped chives, roasted pine nuts, and more. Nothing else – just a variety of soups. Not the most balanced meal, but it was a lot of fun.
Some of my favorite are blended soups; they’re a great way to feed picky kids. When my daughter was little, she’d poke at the soup asking me, What’s the yellow thing? What that green thing? I got sick of it and started blending them. Problem solved. After I bought a stick blender, this process became a lot easier. Funnily enough, as she was having the soup today, she said, broccoli and cauliflower are so good together. Who would have imagined my finicky child would become a vegetable lover.
Cauliflower and Broccoli Soup
2 Tbsp. coconut oil
2 onions, sliced
1 head of cauliflower
2 small heads of broccoli
2 small carrots
1 cup bone broth
½ cup coconut cream
salt to taste
sliced chives to garnish
- In a large pot, heat the coconut oil and sauté the sliced onions.
- As the onions sauté, peel, wash, and chop the rest of the vegetables into large chunks.
- When the onions are soft, add all the veggies, the bone broth and about a cup or two of water. There should be barely enough water to cover the vegetables. Since I’m going to blend all the vegetables later, I prefer to keep the amount of liquid low to start with.
- Bring to a boil and reduce to low heat.
- When all the vegetables have softened, blend.
Tip: Unless you need to serve immediately, let the soup cool. It’s much more pleasant to blend it when it isn’t boiling hot.
- Add the coconut cream and enough water to dilute it to the thickness you desire and add salt to taste.
- Sprinkle chopped chives to garnish.