This comforting, velvety soup highlights Cabera’s organic frozen broccoli and cauliflower.
Blending creates natural creaminess without heavy dairy, but you can add cheese or cream for extra richness. It’s healthy, packed with vegetables, and ready in about 40 minutes. Serves 4–6.
Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 600 g Cabera Organic frozen broccoli florets (2 bags)
- 600 g Cabera Organic frozen cauliflower florets (2 bags)
- 2 medium carrots, sliced (optional, for sweetness)
- 4–6 cups (1–1.5 litres) vegetable or chicken broth (start with 1 litre and adjust)
- Salt and pepper to taste
Optional add-ins for extra creaminess
- 1 cup (about 100 g) shredded sharp cheddar
- ½ cup (125 ml) heavy cream or half-and-half
- 1 teaspoon Dijon mustard
Method
- Sauté the base. Heat the oil or butter in a large pot over medium heat. Add the onion (and carrots if using) and cook 5–7 minutes until softened. Stir in the garlic and cook 1 more minute.
- Add the vegetables. Add the frozen broccoli and cauliflower straight from the bag, no need to thaw. Pour in the broth (start with 1 litre). Bring to a boil, then reduce the heat and simmer 15–20 minutes, until the vegetables are very tender.
- Blend. Use an immersion blender to purée the soup until smooth and creamy, or blend in batches in a stand blender, with care. For some texture, blend only part of the soup.
- Finish. Stir in the cheddar (if using) until melted, or add the cream. Season with salt, pepper and Dijon mustard if you like. Simmer 2–3 more minutes. If the soup is too thick, add a little more broth.
- Serve. Ladle into bowls and top with extra cheese, croutons, bacon bits or fresh herbs. Enjoy with crusty bread!