on the menu: roasted broccoli and cauliflower soup

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.


Bon appetit!

Ingredients:

  • 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

Directions:

  1. Preheat oven to 425° F.
  2. Cut broccoli and cauliflower into similarly sized pieces.
  3. Place vegetables and spices in a large mixing bowl.
  4. Drizzle oil over the vegetables and toss to coat completely.
  5. Pour vegetables on a shallow baking sheet and roast for 25-30 minutes until somewhat soft and browned.
  6. Allow vegetables to cool slightly. Remove some or all of the garlic.
  7. 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.
  8. Add the remaining stock and water to the pot.
  9. Bring soup to a boil and then reduce to simmer for 30 minutes, stirring occasionally.
  10. If firm pieces of vegetables remain, process the soup with a immersion blender.
  11. Stir in the greek yogurt.
  12. Serve warm.
Recipe from Today’s Nest

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13 Comments

  1. Helena - A Diary of Lovely

    omg looks yummy and I dont even like caulifleur! Pinning it on my soups folder :)

    Reply
  2. Tibs

    Is it really cold in San Francisco??
    Haven't been there for ages…

    Greetings from
    Tibs

    Reply
  3. Viviana

    Wow, this needs to be made at home! Thanks for sharing!

    Reply
  4. Alyssa {Second Floor Living}

    This looks so delicious to me right now, especially since it's 17 degrees here in Chicago. Thanks for sharing!

    Reply
  5. Donna

    This sounds amazing and healthy too!!! I'm definitely going to try this one out. Thanks for sharing! xox

    Reply
  6. Amy

    This looks delicious. Now that winter has finally arrived in Los Angeles, I can start making some soup!

    Cheers.

    Reply
  7. Sue De Chiara

    bookmarking…YUM!

    Reply
  8. Style-Edition

    Looks great! I think I'm actually going to make this tonight!

    Reply
  9. Auburn

    So I made this soup last night, having just received my SPUD delivery of broccoli and cauliflower!
    A few comments:
    -I think the 2 tsp of salt is a bit excessive. I'd start with 1 tsp and then season the soup itself as needed, particularly because chicken broth can be salty. In fact, my puree ended up so salty that I did 2 Cups of broth and 3 Cups of water to try and tame it down.
    -The directions don't mention what to do with the onion. I sauteed it with olive oil in my pot and then added the puree directly to it.
    -I was excited to use my newly acquired Vitamix for this recipe as it has a special "hot soups" setting. BIG mistake. That setting is a set 6 minute cycle that turned my lovely roasted vegetables into baby food. Seriously. It looks like a pureed avocado. So that was user error but just a cautionary note. In the future, I would pulse the vegetables a few times so that they retain some of their shape and texture.

    I brought the soup to work with me today but haven't yet felt brave enough to eat it. Not a great sign…

    Reply
  10. cyndi

    I just finished eating a bowl for dinner and I can't stop raving about it – it's SO good!!!! I used unsalted chicken broth so I had to add a little extra salt but other than that (and some extra pepper) I didn't change a thing. This is definitely a keeper in our regular rotation of soups — thanks for sharing! Seriously, probably the best soup I've ever made. The greek yogurt adds such an awesome tang. Can't get enough :-)

    Reply
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    Reply
  12. Kelly

    What would you suggest as the best way to make this dairy free? What do you think about coconut milk as a yogurt substitute?

    Reply
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