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