Broccoli And Cauliflower Soup Recipes

Steps:

• Melt butter in a large saucepan, and saute the celery, onions, and garlic until browned.
• Add flour, stirring for one minute before adding chicken broth.
• Add broccoli and cauliflower. Boil until soft.
• Add salt, pepper and milk. Let boil lightly for a few more minutes. Put half in a blender, blending until smooth. Add back to pot.
• Enjoy!

Steps:

• In a large saucepan, combine the broccoli, cauliflower, celery, onion, and water (or veggie) stock.
• Bring to a boil then reduce heat and cover to simmer for 10-12 minutes or until vegetables are tender.
• While vegetables are simmering, in a small saucepan, melt butter.
• Stir the flour into the butter until smooth.
• Gradually stir in milk to the flour mixture and bring this to a boil then cook and stir for 2 minutes or until thickened.
• Reduce heat to the milk mixture and add the cheese then cook and stir until cheese is melted.
• Drain vegetables and place back into their saucepan.
• Add cheese sauce to the vegetables and heat through.

Steps:

• Roughly chop the onion, garlic, broccoli and cauliflower. Firstly add the onion, garlic and cooking oil to a large cooking pot (for a healthier option try sunflower fry spray).
• Once the onion and garlic has softened (this will only take a couple of minutes) add the chopped broccoli and cauliflower. Then add the stock, this should cover approx. half the ingredients. For more broth type soup add approx. another 100-200ml of water
• Add a pinch of salt and pepper and then bring the stock to a simmer and cover with lid. Once the ingredients have become soft (after approx. 20 mins) pour the ingredients into a blender or use a hand blender.
• Tip - For a creamer soup add cream or a couple of potatoes (bear in mind, potatoes will take longer to cook, so consider part boiling them before adding into the soup pot). This soup can also be frozen.

Steps:

• In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until vegetables are tender. Add broccoli and cauliflower; cook over medium heat for 10 minutes. , Stir in the soup, cheese, thyme and pepper; simmer for 20 minutes, or until heated through, stirring occasionally.

Steps:

• Heat oil in a large soup pot Add onions and celery and cook until tender Add cauliflower and broccoli and cook for five minutes stirring occasionally S& P to taste Add 3 cans of broth and cook for 15 minutes until veggies are cooked through Do not cover (and your cauliflower won't have a strong "cabbagey" smell) Mash veggies with a potato masher until in small pieces Add thyme, last can of broth and one can evaporated milk This soup may be made "richer" by omitting the last can of broth and adding two cans of evaporated milk. If you do, be sure not to boil. Treat as you would any cream soup/stew/chowder.

Steps:

• Preheat oven to 450 degrees. Toss cauliflower and broccoli on baking sheet with the EVOO, salt, pepper and garlic. Roast approx 25 minutes or until spotted with brown.
• Melt butter in soup-sized pan over medium-high heat. Saute onions until soft. Add cauliflower, broccoli, water, broth, seasonings and bring to boil. Reduce heat and simmer for 5 minutes.
• Puree large pieces of soup and return to pan. Depending on what consistency you want, you may decide to just puree half of the veggies and leave the others. Reheat if necessary. Top soup with shredded cheese and green onions.

Steps:

• Cut broccoli and cauliflower into small florets.
• Combine onion and garlic in a large saucepan with 1 tablespoon water, stir constantly over heat until onion is soft.
• Add stock, potato, celery, broccoli and cauliflower.
• Bring to boil, reduce heat and simmer for 10 minutes or until potato is tender.
• Add marjoram place in a food processor and blend until smooth.
• Return to pan, add milk and parsley, reheat before serving.