A fun new healthy soup inspired by my friend Sharon in Atlanta. While visiting, she described how she cooked down some broccoli and cauliflower to make the base for a hearty but low-carb soup. I decided to follow her lead and really liked what I created! It paired wonderfully with my pumpkin cornbread, by the way!
- 8 cups broccoli florets
- 8 cups cauliflower florets
- 2 cups vegetable broth (Imagine Foods® Organic Vegetable Broth is currently gluten free; Celifibr® Bouillon Cubes are also gluten free)
- 4 cups water
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 2 teaspoons cumin
- salt and pepper to taste
Cook the broccoli and cauliflower in the broth and water for 1-2 hours at low-medium heat, until soft. Purée with a hand blender in the pot, or transfer to a food processor to purée then return to the pot.
In a small pan, sauté the onion and oil until translucent and lightly browned. Add to the broccoli-cauliflower mixture. Season with cumin, salt and pepper, cooking further only until it has cooked down to the consistency you like. Serve garnished with parsley, cilantro or mint.