Merken When the temperature drops, there is nothing more comforting than a warm, nutrient-packed bowl of soup. This Cauliflower and Broccoli Soup is a cozy blend of tender garden vegetables, simmered to perfection and finished with a silky texture. Loaded with wholesome ingredients and topped with golden, crunchy homemade croutons, it is the ultimate vegetarian meal for chilly days.
Merken The foundation of this soup is a classic mirepoix of sautéed onion, carrots, and celery, which provides a deep, savory base. By adding a diced potato, the soup achieves a natural thickness and hearty consistency without the need for heavy thickeners. The combination of fresh cauliflower and broccoli florets ensures a vibrant flavor profile that is both light and satisfying.
Ingredients
- 1 medium head cauliflower, cut into florets
- 1 medium head broccoli, cut into florets
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 medium potato, peeled and diced
- 1.2 liters (5 cups) vegetable stock
- 200 ml (3/4 cup) whole milk or plant-based milk
- 4 tbsp olive oil (split for soup and croutons)
- 1 tsp dried thyme
- 1/2 tsp ground black pepper
- 1 tsp salt (or to taste)
- Pinch of nutmeg (optional)
- 2 cups day-old bread, cut into cubes
- 1/2 tsp garlic powder
- Salt and pepper, to taste (for croutons)
Instructions
- 1. Preheat Oven
- Preheat the oven to 180°C (350°F) for the croutons.
- 2. Sauté Aromatics
- In a large pot, heat 2 tbsp olive oil over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
- 3. Add Vegetables
- Stir in garlic and cook for 1 minute. Add potato, cauliflower, and broccoli. Sauté for another 3 minutes.
- 4. Simmer the Soup
- Pour in the vegetable stock. Add thyme, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes, until vegetables are tender.
- 5. Prepare Croutons
- Toss bread cubes with 2 tbsp olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 10–12 minutes, turning once, until golden and crisp. Set aside.
- 6. Blend
- When the vegetables are soft, remove the pot from heat. Use an immersion blender to blend the soup until smooth, or blend in batches in a countertop blender.
- 7. Reheat and Season
- Stir in the milk and gently reheat the soup. Adjust seasoning to taste.
- 8. Garnish and Serve
- Ladle the soup into bowls and top generously with the homemade croutons.
Zusatztipps für die Zubereitung
To achieve the creamiest texture, ensure the potato and cauliflower are completely soft before you begin blending. If you are using a countertop blender, remember to blend in small batches to avoid pressure buildup from the heat. Always taste the soup after adding the milk to see if an extra pinch of salt or pepper is needed to balance the flavors.
Varianten und Anpassungen
You can easily customize this soup to suit your preferences. For a vegan version, use your favorite plant-based milk and ensure your vegetable stock is vegan-friendly. If you enjoy a bit of spice, try adding a pinch of chili flakes or smoked paprika. For an extra indulgent touch, stir in two tablespoons of cream cheese or a splash of heavy cream at the final stage.
Serviervorschläge
Serve this soup in deep bowls while steaming hot, piling the croutons high just before eating to maintain their crunch. This dish pairs exceptionally well with a crisp white wine, such as a Sauvignon Blanc. For a touch of color, you can also garnish with a few sprigs of fresh thyme or a light dusting of cracked black pepper.
Merken This Cauliflower and Broccoli Soup is more than just a meal; it is a bowl of pure comfort. Whether you are serving it as a light lunch or a starter for a family dinner, its wholesome ingredients and delightful crunch make it a recurring favorite in any kitchen. Enjoy the simplicity of healthy, home-cooked soup that tastes as good as it looks.
Rezept-Fragen und Antworten
- → Kann ich die Suppe auch ohne Mixer zubereiten?
Ja, Sie können die Suppe stückig lassen und als rustikale Gemüsesuppe servieren. Schneiden Sie das Gemüse einfach in kleinere Würfel für eine angenehmere Konsistenz.
- → Wie lange ist die Suppe haltbar?
Im Kühlschrank hält sich die Suppe in einem luftdichten Behälter bis zu 4 Tage. Sie können sie auch portionsweise einfrieren und bis zu 3 Monate aufbewahren.
- → Welche Alternativen gibt es zu Kuhmilch?
Pflanzliche Alternativen wie Hafermilch, Mandelmilch oder Cashewmilch funktionieren hervorragend. Kokosmilch verleiht der Suppe eine exotische Note und extra Cremigkeit.
- → Kann ich anderes Gemüse hinzufügen?
Absolut! Zucchini, Spinat oder grüne Erbsen passen wunderbar. Fügen Sie zarteres Gemüse in den letzten 5-10 Minuten der Kochzeit hinzu, damit es nicht zerfällt.
- → Wie mache ich die Suppe noch sämiger?
Fügen Sie mehr Kartoffeln hinzu oder rühren Sie 2 Esslöffel Frischkäse ein. Eine Handvoll geriebener Parmesan oder Cashewcreme sorgen ebenfalls für zusätzliche Cremigkeit.
- → Kann ich frische Kräuter statt getrockneten verwenden?
Ja, verwenden Sie die dreifache Menge frischer Kräuter. Fügen Sie frischen Thymian während des Kochens hinzu und garnieren Sie die Suppe mit frischer Petersilie oder Schnittlauch.