Served to us by a friend in Hobart, Tasmania, this soup surprised me with its good flavor and texture. Very easy and quick to make, and I won't nag you with how good it is for your health. The second time I made this soup, I threw in 1/2 cup finely grated raw carrot, that I had left over from making a carrot cake. Add the carrot just before you purée and serve the soup. No more cooking required. You are looking for texture, not mush.
- 2 Tb Olive Oil
- 1/2 head Cauliflower, leaves and thick stem removed, and cut into florets about 2″ long, 1″ wide
- 1 head Broccoli, thick stem removed and cut into florets about 2″ long, 1″ wide
- 3 fat cloves Garlic, smashed, peeled and chopped
- 1 medium Brown Onion, cut in half and thinly sliced
- 1/8 tsp freshly ground Black Pepper
- 1/8 tsp Salt
- 2 cups Chicken Broth
- 1 cup Milk
- 1/3 cup finely grated Carrot (optional)
- freshly grated Parmesan Cheese for garnish when serving
- Heat Olive Oil in a large soup pot.
- Add Cauliflower, Broccoli, Garlic, Onion, Pepper and Salt
- Stir fry over High heat until the Onions soften, being careful not to burn the Onions and Garlic. Don't stop tossing the vegetables or they will burn.
- Add Chicken Broth and bring to a simmer. Turn the heat to Low and simmer until the Cauliflower and Broccoli are tender but not mushy, when pierced with a fork.
- Add the Milk and grated Carrot if you are using it.
- Remove pot from heat, and use a hand held blender or upright blender to purée the soup.
- Serve hot in broad soup bowls, with Parmesan Cheese on the side for a garnish.