With the weather reports of lately, I’m fully prepared to be snowed in, with no binding plans and no pressing meetings. And what better to do on a day like today than make a big pot of homemade soup? I enjoy cooking, mostly because I like knowing what goes into the food I eat, but also, I like knowing that the ingredients I eat are simple, fresh, and for the most part, healthy. Here’s a soup recipe that will surely give you a delicious daily intake of veggies and at the same time, warm your tummy.
- 1 broccoli
- 1 cauliflower
- 1 onion
- 2 cloves of garlic, peeled and smashed
- 2 cups of chicken or vegetable broth
- 1 teaspoon of olive oil
- 1 teaspoon of butter
- Sprinkles of parmesan cheese
- Splash of milk
- Slice of bread for breadcrumb topping
- Trim the ends of the broccoli and cauliflower off and put the remainder of the vegetable in a large pot. Add about an inch of water and bring the pot to a boil. Cook and cover until soft.
- Peel and chop the onion and garlic. Melt a teaspoon of butter in a pan and add the onion and garlic. Cook for about 5 minutes until soft.
- When the broccoli and cauliflower are cooked, add the chopped onion and garlic to the large pot. Also add 2 cups of chicken or vegetable brother and a teaspoon of olive oil.
- Use a hand-held immersion blender to blend so that everything in the pot is smooth like a purée.
- Mix in a splash of milk, parmesan cheese, and as much salt and pepper as desired. (I slowly add salt and pepper, little by little, tasting as I go, to get the perfect amount).
- Heat until warm and serve with breadcrumb topping and parmesan cheese sprinkled on top.
- Cut bread into little squares (I used the end of whole grain baguette).
- Put bread in a pan with a little bit of olive oil or butter.
- Fry until breadcrumbs are crunchy and golden brown.