Creamy, cheesy and gluten-free, this cauliflower broccoli Soup is packed with veggies and perfect for a quick lunch or dinner. Ready in just 35 minutes, try topping it with fresh herbs, cheddar cheese or crispy bacon for an extra special touch.
1head cauliflower, cut into florets (about 4 cups)
2teaspoonsalt
8cupswater, or vegetable/chicken broth
1bay leaf
3cupspacked fresh spinach
½cupgrated sharp cheddar cheese
1tablespoonlemon juice
Instructions
Heat the olive oil in a large pot or Duthch oven over medium heat. Add the onion, cook until softened and golden brown, about 5 minutes. Add garlic and chili flakes and cook for another minute until very fragrant.
Add the broccoli, cauliflower florets and salt. Cover with water and add the bay leaf. Bring to a boil, then reduce the heat and let simmer for 15 minutes or until the vegetables are tender.
Remove the bay leaf and add the spinach. Cook for an additional minute until the spinach has wilted.
Use an immersion blender or transfer the soup to a blender and blend until smooth.
Return the soup to the pot and stir in the cheddar cheese until melted and add lemon juice for a bit of tanginess.
Serve hot with additional toppings such as fresh herbs, cheddar cheese, or crispy bacon.
Notes
For a spicier kick, add extra chili flakes or sauté some chopped jalapeño with onions and garlic.
The soup's creaminess comes from the cauliflower and cheese, but you can make it even creamier by adding a splash of heavy cream.
Did you try this recipe?Leave a comment + rating and let me know what you think!