Creamy Broccoli And Cauliflower Vegan Soup

This type of food will warm up your body on a cold winter days and it will freshen you up in the summer days.
Eating a hot bowl of soup on cold winter day is my favorite thing to do, especially when is really cold outside. After a long walk in the snow, I lay down on the sofa with a cozy blanket and eat my homemade hot soup with croutons. On summer days I prefer to sit in a deep shadow and eat cold soup with freshly squeezed lemon juice.

Soups are really good starter and also they are easy to make, so I always prefer to cook soup before the main meal. Because it keeps my tummy almost full and it doesn’t let me eat a lot from the main dish.
My partner has never loved or ate any soup, but when we started to live together I was trying to cook soup almost every day so he can get used to eating it. Now, we can’t imagine a day without a soup.

I always make soup with fresh ingredients and with plenty of veggies. Sometimes I make one full pot with soup and I refrigerate the leftovers, so we can eat the soup next day at work.
Make your own croutons from a whole wheat bread by seasoning them up with olive oil, salt and a little bit of dried garlic and fry them in a pan just a few minutes on each side.

All you need to do is to sauté the onion in a pot, then pour hot water and add the cauliflower, broccoli, parsley and the dry herbs. Let it boil until the cauliflower and broccoli are soft. Place the hot soup in a food processor or blender and blend it until smooth.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins

Hot and creamy cauliflower and
broccoli soup, served with crunchy
homemade salty croutons.

Author: Just Flora No Fauna
Recipe type: Soup
Serves: 2

I N G R E D I E N T S

• 2½ cup broccoli
• 2½ cup cauliflower
• 1/3 cup onion, finely chopped
• 1/3 cup parsley
• Dried spices or 1¼-1½ cup vegetable broth
• 2 tbsp. extra-virgin olive oil
• Salt and pepper
• 1 pound boiling water

For the croutons

• 3 tbsp. extra-virgin olive oil
• ¼ tsp salt
• ¼ tsp dry garlic
• 3 slices whole wheat bread, chopped in cubes

I N S T R U C T I O N S

1. In a medium pot, heat the olive oil on medium heat. Add the onion and sauté until the onion gets translucent and tender.
2. Pour the boiling water; add the broccoli, cauliflower, parsley and dried spices or vegetable broth. Cook 10-15 min. or until the broccoli and cauliflowers are soft.
3. Pour the soup into a food processor or blender and blend it until all of the ingredients are smooth.

Croutons

1. In a medium saucepan, heat some olive oil on medium heat. Add the bread cubes and sprinkle them with salt and garlic. Sauté until it gets golden brown. Remove the pan from the heat and set aside.

Serving

1. Serve the soup in a bowl. Drizzle a little bit of olive oil, top the soup of with croutons and fresh chopped parsley. Enjoy!