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!
![gluten free broccoli soup - gfJules](https://gfjules.com/wp-content/uploads/2015/01/gluten-free-broccoli-soup-gfJules-200x200.jpg)
![gluten free broccoli soup - gfJules](https://gfjules.com/wp-content/uploads/2015/01/gluten-free-broccoli-soup-gfJules-200x200.jpg)
Broccoli and Cauliflower Soup
Ingredients
- 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
Instructions
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.