Happy New Year friends! I hope you enjoyed the holidays and got to spend some quality time with your nearest and dearest. I’m back today with a lovely, easy recipe to ease me back into the swing of things, this creamy broccoli and cauliflower soup. I don’t know about you but I always feel a bit delicate the beginning of January, I almost always come down with a virus after Christmas and usually spend the beginning of January recovering. Therefore gentle food is what I need, especially after all the excess of December, and this soup is exactly that.
Yield :
Per Serving: (1¼ cups)
Smartpoints : 5
Ingredients :
1 head cauliflower
1 head broccoli
1 teaspoon extra virgin olive oil
1 tablespoon minced garlic
1 shallot, thinly sliced
2½ cups unsweetened almond milk
¼ cup shredded Parmesan cheese
¼ teaspoon salt
black pepper, to taste
Preparation :
1 Core and chop the cauliflower and broccoli.
2 Bring a large pot of water to a boil and cook the cauliflower and broccoli for 8-10 minutes, or until fork-tender. Drain and set aside.
3 While the cauliflower and broccoli are cooking, heat a small skillet over medium-low heat. Add the oil, garlic and shallot and cook for 4-6 minutes, or until the shallots are soft.
4 Using either a high-powered blender, or an immersion blender in a large stockpot, blend together the cooked cauliflower, broccoli, shallot mixture, milk and cheese.
5 Blend on high until smooth, and season with salt and black pepper.
