Broccoli & Cauliflower Soup
Winter is a perfect time for one of my true passions… soup!
I recently realized that, although I use to prepare a lot of soups, I haven’t published one yet. There are already few recipes with broccoli and cauliflower, so I thought it could be a good way to start my “soup series” with them.
Every country has its own tradition and almost in every local cuisine, you have a different declination of what a soup is. It largely depends on what can be cultivated in its own land. Luckily, Italy provides us with a great variety. To me, it is again a matter of raw ingredients, in fact mine are absolutely organics, and some “secret” ingredients to give a personal taste to your dish.
– 7 / 8 small broccoli
– half cauliflower
– half onion
– 1 potato
– 1 carrot
– black pepper
– poppy seeds
The longest part of this recipe is preparing all the ingredients. Once you’ve cleaned all your vegetables, put broccoli, cauliflower, onion, potato, carrot into a pressure cooker for 15 minutes.
Take some broccoli top and leave them apart. Take them out and mix them with an immersion blender. Now add a half teaspoon of turmeric and some nutmeg. Your soup is now ready to be served.
You can toast some bread or add croutons and, if you like, some poppy seeds. Add the broccoli tops you previously set apart.
I personally like also to add s pinch of freshly grind black pepper and EVO on top.
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