If you're trying to eat veggies for dinner and aren't in the mood for salad, try a quick soup instead. We pulled together a quick purred soup that is packed with veggies and flavor. Give this one a try -- even the kids will love it!! The trick is some really great cheese stirred in at the end -- a little goes a long way! Go for aged cheddar and good-quality Parmesan.
Broccoli-Cauliflower Soup serves about 6
olive oil
1 shallot chopped
4 cups chopped broccoli
4 cups chopped cauliflower
2 cloves garlic
8 cups chicken stock (or water)
1/3 cup fresh dill
1/2 cup grated aged cheddar
1/4 cup grated Parmesan
salt and pepper
Heat a drizzle of oil in a large pot over medium heat. Add the shallot and cook until soft. Add the broccoli, cauliflower, garlic and stock. Bring to a boil and simmer until veggies are very soft. Blend the soup with the dill in a blender until smooth (only fill your blender half-full to avoid the hot liquid overflowing). Stir cheeses into blended soup and season with salt and pepper.
Enjoy!
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