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I don’t typically gravitate to cruciferous vegetables for a soup combination, but I have to say this broccoli and cauliflower soup is a winning mix! You needn’t even tell anyone else that this broccoli soup is dairy-free; the creaminess from the cauliflower is deceptively decadent without dairy or all those calories and carbs!
It paired wonderfully with my pumpkin cornbread, by the way!
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.