Roasted broccoli and cauliflower soup
This warm and hearty soup uses nearly every part of the cauliflower and broccoli. The stems give a deep, earthy flavour to the silky soup, while the roasted florets add toasty, smoky notes.
SERVES
4
TO
6
Ingredients
- 2 heads cauliflower, long florets and stems, reserved separately
- 4 heads broccoli, long florets and stems, reserved separately
- 2 onions, small dice
- 6 cloves garlic, minced
- 1/4 cup (60 ml) butter
- 2 quarts (2 L) vegetable stock
- 2 cups (470 ml) whipping cream
- 4 tablespoons (60 ml) Dijon mustard
- Salt, pepper, and white pepper, to season
- 1/4 cup (60 ml) olive oil, divided
- Toasted black mustard seeds, to garnish
- Mustard seed oil, to garnish
Directions
- Dice the cauliflower stems and broccoli stems.
- In a medium pot over medium-high heat, sweat the onions and garlic with butter.
- Add cauliflower and broccoli stems, plus half of the cauliflower florets, and cover with vegetable stock.
- Bring to a simmer and cook until stems are tender around 45 minutes.
- Add the cream and Dijon, bring to a simmer, and cook for 10 minutes.
- Add half of the broccoli florets and for three to five minutes, until the broccoli is vibrant green and slightly tender.
- In batches, transfer the contents of the pot to a blender and blend until silky smooth.
- Transfer the pureed soup to a small pot, season with salt and white pepper and keep on low heat until ready to serve.
- Preheat the oven to 450° F (230° C).
- In a bowl, toss the remaining cauliflower florets with half of the olive oil and season with salt and pepper.
- Place on a lined baking sheet and roast until edges begin to darken, about nine to 10 minutes.
- Meanwhile, toss the remaining broccoli florets with the remaining olive oil and season with salt and pepper.
- Spread the broccoli on a second lined baking sheet and roast until the edges begin to darken, about five minutes.
- When the roasted cauliflower and broccoli are ready, immediately serve them with the soup.
- In wide bowls, pour the warm soup to a depth of about one inch (two and a half centimetres).
- Top the soup neatly with the warm roasted florets, drizzle with mustard seed oil, and finish with toasted black mustard seeds. Enjoy!
