So, it’s been awhile. I decided to make soup again to help rectify the lack of posting! (And because I like soup, of course.)
I made cream of cauliflower and broccoli soup, using cauliflower and broccoli (go figure), onion, vegetable broth, parsley, coconut flour, and cream.
After chopping up the onions, throw them into your pot with some coconut oil (or whatever you’d prefer); sauté them over medium heat.
Meanwhile, chop up one cup of broccoli…
…and two cups of cauliflower (cheddar cauliflower, to be exact – tasty).
Once the onions are tender, add three cups of vegetable broth, parsley, broccoli and the cauliflower.
Bring this to a boil, then reduce to medium heat. Cook this for about 15 minutes, covered with a lid.
Combine one cup of cream with a quarter of a cup of coconut flour, and mix until smooth. Add this to the pot.
Let it cook for a couple of minutes, then remove from heat.
Here’s where our good friends bowl and food processor come in handy!
Start processing the soup a couple of scoops at a time until it’s sufficiently pulverized.
When done, transfer the soup to a bowl.
I actually wound up adding a pinch of thyme and sage at the very end. Gave it a nice touch!