broccoli cauliflower soup
Soups are good for the soul and the belly! Warm and delicious soup nourishes your body especially if you are still in the deep freeze of winter. This recipe is simple to make and packs a nutritious punch. I chose broccoli and cauliflower for their health benefits and they are easy to get during the winter months. Feel free to use frozen, as they work just as good and are less expensive. Both broccoli and cauliflower are from the cruciferous family of vegetables. High in sulphur, they can be praised for having cancer fighting properties and digestive benefits. They are high in vitamin C, vitamin K, powerful antioxidants and fiber. Do these sound like superfoods to you. You can gain all of these benefits in a delicious steaming bowl of soup.
2 bags frozen broccoli and cauliflower (My supermarket carries a blend of both, otherwise buy a large bag of each. I always choose organic and when buying frozen it is still cost effective)
4 cups water ( If soup is too thick when finished, just add more water)
1/2 tablespoon salt or more to taste (I use Himalayan sea salt)
5 tablespoons butter ( I use KerryGold)
Handful of fresh basil
- In a large pot add frozen vegetables and water
- Turn to medium heat until liquid comes to a boil
- Turn to simmer and add salt and butter
- Cover and simmer for 30 minutes
- Take off heat to cool
- Add basil
- With and emersion blender or regular blender, combine all ingredients until smooth
This will make a silky, creamy soup without cream or milk. Store in the refrigerator for a few days. Can also be frozen individually in Ball jars for an easy lunch or light dinner.