broccoli and cauliflower soup

• Once the vegetables are tender, use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a regular blender. Blend until you reach your desired consistency (smooth or slightly chunky).

Tip: If the soup is too thick after blending, you can add a little more broth or water to reach your preferred consistency.

5. Finish the Soup:

• Return the soup to the heat, and stir in the heavy cream (or milk) for extra creaminess.
• Season the soup with salt, pepper, and a pinch of nutmeg for a hint of warmth. Taste and adjust the seasonings as needed.
• If you like a bit of tang, add a tablespoon of fresh lemon juice to brighten up the flavor.

6. Serve:

• Ladle the soup into bowls and, if desired, sprinkle with grated Parmesan cheese for extra flavor.
• Serve with some crusty bread or crackers for a complete meal.

Tips:

• Vegan Option: Use coconut milk or almond milk instead of cream for a dairy-free version. You can also skip the Parmesan cheese or use a dairy-free alternative.
• Extra Creamy: If you prefer a thicker and richer soup, you can add an additional 1/4 cup of heavy cream or blend in some boiled potatoes for extra creaminess.
• Add-ins: Feel free to add some sautéed mushrooms or herbs like thyme or rosemary for extra flavor.

Enjoy:

This Broccoli and Cauliflower Soup is a comforting, nutritious meal that’s perfect for any season. It’s creamy, velvety, and packed with veggies — a delicious and healthy choice for lunch or dinner!