The husband selected another soup from his recent gift. This attempt was definitely tastier than the last. And even though I have never before tasted a broccoli soup that did not have a pound of cheese in it, and actually tasted of vegetables, I was pleasantly surprised with this version. I felt skinnier after having a bowl.
Broccoli Cauliflower Soup
1 large bunch broccoli
1 large head cauliflower
1 tbsp canola oil
1 yellow onion, coarsely chopped
1 garlic clove, thinly sliced
1/2 tbsp caraway seeds
4 cups chicken stock
1/2 tsp kosher salt
1) Wash and trim broccoli and cauliflower. Break into small pieces, and cut stems into slices. Set aside 1/2 cup of each.
2) Heat olive in a soup pot. Stir in onions, garlic and caraway seeds. Cover and cook until onion softens, 4 minutes.
3) Add the remaining vegetables. Stir in stock and salt and bring to a boil. Reduce heat and cook for 5 or so minutes until vegetables can be pierced with a fork.
4) Strain vegetables, and reserve broth. Puree vegetables, and add back to the broth.
5) Before serving, add the fresh vegetables and reheat briefly.
6) Serve with grated Gruyere cheese or yogurt.