December 20, 2009

Soup of the Week: Cauliflower & Broccoli

I've recently begun to make a large pot of soup every Sunday night in preparation for the week. With the heart of winter upon us, it's always nice to know there is a warm & delicious meal just a few prep minutes away. I love to pack it in individual portions, in reusable containers of course, and bring to work for lunch or pop one in the microwave for dinner.
The best part about a soup is that you dont really need a recipe. Just open the refrigerator, pull out a bunch of stuff, throw it in a pot and simmer until ready. Its also a great way to use up excess food that might otherwise spoil and to get more veggies in your diet.
I'm just finishing up last week's pot and have enjoyed it so much, thought I'd post the recipe for you.

Cauliflower & Broccoli Soup
1 tbsp olive oil
1 medium yellow onion, roughly chopped
1 heads garlic, minced
2 stalks celery, chopped
2 sprigs fresh rosemary
8 cups water
1 head cauliflower, stalk removed & broken into medium sized florets
1 head broccoli, stalk removed & broken into medium sized florets
1 yellow squash, chopped into large pieces
Salt & Pepper

Heat olive oil in a soup pot over medium heat. Add the chopped onions, celery, garlic and sprigs of rosemary. Cover the pot, allowing the veggies to sweat for approximately 5 minutes.
Add the rest of the ingredients to the pot, cover and bring to a boil. Once boiling, lower the heat to bring to the soup to a simmer and continue cooking covered for approximately 30 minutes. Then remove the pot cover and allow to continue simmering until the soup has thickened to your liking.
Carefully remove the stalks from the rosemary sprigs. Puree the soup, season with salt and pepper and enjoy!

Makes 8 large servings.

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