A Winter Soup January 24 2012

The temperature has just jump from the 30’s to the 50’s. Cold for some, however a break we New Yorkers need to get us through our winters. This is why I love this cauliflower and broccoli soup. It’s fairly easy to make and would be a nice appetizer or a meal with a warm baguette depending on what you need in the comfort food department. Vegetarian yum.

Ingredients:

  • 1/3 cup olive oil
  • ½ medium onion, chopped (about 1 cup)
  • 2 heads broccoli with stems / 450g
  • ½ head of cauliflower / 450g
  • 4 cups chicken stock
  • 1 cup water
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh parsley
  • 3 cloves garlic, cut in half
  • 2 teaspoons coarse salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup non-fat greek yogurt

Directions:

  1. Preheat oven to 425° F.
  2. Cut broccoli and cauliflower into similarly sized pieces.
  3. Place vegetables and spices in a large mixing bowl.
  4. Drizzle oil over the vegetables and toss to coat completely.
  5. Pour vegetables on a shallow baking sheet and roast for 25-30 minutes until somewhat soft and browned.
  6. Allow vegetables to cool slightly. Remove some or all of the garlic.
  7. Place half of the warm vegetables in a blender with 1 cup of stock to puree. Pour the puree into a pot. Repeat with the other half of the vegetables.
  8. Add the remaining stock and water to the pot.
  9. Bring soup to a boil and then reduce to simmer for 30 minutes, stirring occasionally.
  10. If firm pieces of vegetables remain, process the soup with a immersion blender.
  11. Stir in the greek yogurt.
  12. Serve warm.

Recipe Sacremento Street via today’s nest