The past few days have been quite chilly here in San Francisco – I know that sounds crazy for all of you on the East Coast or Midwest, but for the Bay Area it feels cold. As I scoured to find a yummy soup to warm me up, this roasted broccoli and cauliflower soup caught my eye. It’s the perfect combination. I have a feeling this will also make for delicious leftovers.
- 1/3 cup olive oil
- ½ medium onion, chopped (about 1 cup)
- 2 heads broccoli with stems / 450g
- ½ head of cauliflower / 450g
- 4 cups chicken stock
- 1 cup water
- 1 teaspoon fresh thyme
- 1 teaspoon fresh parsley
- 3 cloves garlic, cut in half
- 2 teaspoons coarse salt
- ½ teaspoon freshly ground black pepper
- 1 cup non-fat greek yogurt
- Preheat oven to 425° F.
- Cut broccoli and cauliflower into similarly sized pieces.
- Place vegetables and spices in a large mixing bowl.
- Drizzle oil over the vegetables and toss to coat completely.
- Pour vegetables on a shallow baking sheet and roast for 25-30 minutes until somewhat soft and browned.
- Allow vegetables to cool slightly. Remove some or all of the garlic.
- Place half of the warm vegetables in a blender with 1 cup of stock to puree. Pour the puree into a pot. Repeat with the other half of the vegetables.
- Add the remaining stock and water to the pot.
- Bring soup to a boil and then reduce to simmer for 30 minutes, stirring occasionally.
- If firm pieces of vegetables remain, process the soup with a immersion blender.
- Stir in the greek yogurt.
- Serve warm.