Cream of Cauliflower and Broccoli Soup.

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.

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After chopping up the onions, throw them into your pot with some coconut oil (or whatever you’d prefer); sauté them over medium heat.

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Meanwhile, chop up one cup of broccoli…

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…and two cups of cauliflower (cheddar cauliflower, to be exact – tasty).

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Once the onions are tender, add three cups of vegetable broth, parsley, broccoli and the cauliflower.

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Bring this to a boil, then reduce to medium heat. Cook this for about 15 minutes, covered with a lid.

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Combine one cup of cream with a quarter of a cup of coconut flour, and mix until smooth. Add this to the pot.

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Let it cook for a couple of minutes, then remove from heat.

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Here’s where our good friends bowl and food processor come in handy!

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Start processing the soup a couple of scoops at a time until it’s sufficiently pulverized.

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When done, transfer the soup to a bowl.

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I actually wound up adding a pinch of thyme and sage at the very end. Gave it a nice touch!

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