I think I made more soups this year than I have… maybe ever? We have no room to even begin to complain about the cold here on the West Coast. It’s been rainy and chilly at the worst. All the same it’s been nice spending more time at home cozied up with a big bowl of soup.
This broccoli and cauliflower recipe may be my new soup jam. My version of a parmesan crostini really took it over the top.
You will need:
2 medium sized head of broccoli (chopped)
1 head of cauliflower (chopped)
2 cups spinach
1 medium onion (diced)
3 cloves of garlic (crushed)
32oz vegetable broth
16oz chicken stock
1 tsp thyme
Salt and pepper
For the bread
1 baguette (sliced thin)
In a stock pot sauté onion and garlic until soft. Add vegetables, stock, spices, and bring to a boil. Ladle about half the soup into a food processor or vitamix and puree, then return mixture to soup. Reduce heat and let simmer for about 15-20 mins.
While simmering melt a pad of butter and places slices of bread evenly on a large sauté pan. When brown melt another pad of butter and flip slices. Place on a baking sheet and sprinkle with parmesan. Bake for about 5min at 300. Just to melt the cheese.
Serve hot and top with parmesan crostini. Voila! Enjoy.