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Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until fragrant.
Cook the Vegetables:
Add the broccoli and cauliflower florets to the pot. Stir to combine with the onions and garlic, then pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender and easily pierced with a fork.
Blend the Soup:
Once the vegetables are tender, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the soup to the pot if using a regular blender.
Add Cream and Seasonings:
Stir in the milk and heavy cream (if using), and bring the soup back to a simmer. Season with salt, pepper, thyme, and nutmeg (if using). Adjust the seasonings to taste, adding more salt or pepper if needed.
Serve:
Ladle the soup into bowls and garnish with fresh parsley or chives. Serve hot, and enjoy with a side of crusty bread or crackers for dipping.
Serving and Storage Tips:
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