This soup is a delightful combination of the earthy aromas of cauliflower and broccoli with a velvety, smooth texture!

Ingredients:

One medium broccoli head, divided into florets

One medium cauliflower head, divided into individual florets

One tablespoon of butter or olive oil

One medium onion, chopped

Two minced garlic cloves

Four cups of vegetable or chicken broth

Half a cup of heavy cream, or milk if you prefer something lighter

To taste, add salt and pepper.

1/4 teaspoon of optional ground nutmeg (for extra warmth)

One tablespoon of freshly squeezed lemon (optional; adds brightness)

Grated Parmesan cheese (optional; adds flavor): 1/2 cup.

Instructions:

1. Get the veggies ready:

Rinse and cut the cauliflower and broccoli into small pieces.

Mince the garlic and chop the onion.

2. Prepare the veggies:

Heat the butter or olive oil in a big pot over medium heat.

Add the chopped onion and garlic, and cook until the onion is tender and transparent, about 3 to 4 minutes.

3. Let the soup simmer:

Stir the cauliflower florets and broccoli into the pot with the garlic and onions.

Bring the mixture to a boil after adding the veggie broth.

The soup should simmer for 15 to 20 minutes, or until the veggies are soft and can be readily pierced with a fork, after lowering the heat to low.

4. Mix the soup:

After the vegetables are soft, mix the soup right in the pot with an immersion blender until it’s creamy and smooth. As an alternative, you can carefully pour the soup into a standard blender in small batches. Blend until the consistency you want—smooth or slightly chunky—is achieved.

Advice: To get the right consistency, you can add a bit extra broth or water if the soup is too thick after blending.