Broccoli Cauliflower Soup

This is a wonderfully easy soup to make that tastes so good and fresh. Most all my soups are one pot wonders. Bring the chicken stock up to boil, add the vegetables, cook for about 10 minutes, blend and enjoy.

For added richness you can incorporate 1/4 cup whole milk and 1 tablespoon of butter, but that adds calories so I usually skip it.

 

Ingredients:
1 medium russet potato
1/4 yellow onion
3 cups chopped broccoli
2 cups chopped cauliflower
32 ounces chicken stock

Preparation:

Take the chicken stock and pour into a large 3 quart sauce pan. Peel and cut the potato into small pieces and add to the chicken stock. Cut the onion into small pieces and add to the chicken stock. Bring the chicken stock, potato and onion up to boil and then to simmer for 10 minutes.

After 10 minutes, add the chopped broccoli and cauliflower and cook for 2 minutes. Carefully add the hot soup to a blender and blend until completely smooth and silky. Sometimes this is best done in 2 batches so that the blender is not too full.

Once blended, return to the sauce pan and taste for salt and pepper and add if necessary. If you like a more rich soup, add a tablespoon of butter and a 1/4 cup whole milk.