WHOLESOME AND DELICIOUS BROCCOLI/CAULIFLOWER SOUP

Monday, August 29, 2016

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Ingredients

Quantity 

Broccoli florets (can use frozen)

2 cups

Cauliflower florets (can use frozen)

2 cups

Chicken spice mix (salt, pepper, paprika, garlic)

1 tbsp

Onions &ndash diced 

1 cup

Potatoes &ndash diced

1 cup

Garlic cloves &ndash chopped

6 cloves

Chicken stock (can use the chicken soup base without MSG)

8 cups

Steak seasoning (salt, pepper, garlic, onion powder, cumin)

2 tbsp

Onion soup base (use the brands with no MSG)

2 tbsp

Olive oil

5 tbsp

1. Spread the broccoli and cauliflower florets onto a baking sheet. Drizzle with 4 tablespoons of olive oil and a 1 tablespoon of the chicken spice mix. Roast on 450 degrees for 20 minutes.

2. In a large soup pot, saute the onions and garlic in 1 tablespoon of olive oil until they are golden brown with the steak seasoning and onion soup base.

3. Add the roasted broccoli, cauliflower and potatoes into the pot with the sauteed onions and garlic and saute for 10 minutes making sure to stir continuously so the bottom doesn't burn.

4. Add the chicken stock to the pot and bring to a boil then lower the heat and simmer for 1 ½ hours.

5. Add salt and pepper to taste.

6. Mix with an immersion blender until pureed. If you like to have your soup slightly chunky - remove half the soup and only use the blender on the other half and then pour the chunky half back in.

Enjoy! 

Click here to print the recipe





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