This simple and delicious broccoli, cauliflower, and potato soup is great for a late-winter health boost!
Hearty, warm, and healthy but not too heavy, this is a great soup for transitioning from winter to spring!
Broccoli and cauliflower are loaded with healthy antioxidants and sulfur compounds with cancer-fighting properties, while potatoes add a healthy source of fiber and lend texture to this simple and satisfying soup. Onions and garlic are also known to have cancer-fighting and immune boosting properties, and the addition of Parmesan cheese gives this delicious soup a hint of Italy.
You can easily make this into a vegan or vegetarian soup by omitting the cheese and replacing the butter and/or broth with olive oil and vegetable stock. You can blend the ingredients entirely for a smooth soup, or leave it a bit chunky – depending on your preferences.
Broccoli-Cauliflower Potato Soup
- 3 tbsp. butter
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1-1.5 cup broccoli, chopped (include the stems, just peel and dice them)
- 1-1.5 cup cauliflower, chopped
- 1.5 lbs boiling potatoes, peeled and diced
- 3 cups homemade stock or bone broth, or veggie stock
- 3 cups water
- 2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan or Romano cheese
In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic, broccoli & cauliflower, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
Using a hand immersion blender, blend until about half of the soup is pureed, but not all of it. Conversely, you could pour half of the soup into a blender, puree it, then add back to the rest of the soup. Simmer for another 5 minutes. Sprinkle on the grated cheese and serve.