Sacramento Street

Living With Great Style

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

13 responses to on the menu: roasted broccoli and cauliflower soup

  • Helena - A Diary of Lovely says:

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

  • Tibs says:

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

    Greetings from
    Tibs

  • Viviana says:

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

  • Alyssa {Second Floor Living} says:

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

  • Donna says:

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

  • Amy says:

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

    Cheers.

  • Sue De Chiara says:

    bookmarking…YUM!

  • Style-Edition says:

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

  • Auburn says:

    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…

  • cyndi says:

    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 :-)

  • Kelly says:

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

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