In another round of my second favorite kitchen game*, clean out the fridge roulette, I was lucky enough to come up with a winner! I am sure I am not the only one to do it, but sometimes you buy some vegetables and then kind of forget about them for a week
or two. I always feel awful if I don’t rediscover them until after the use it or lose it stage, but luckily I found a kind of wilted bunch of broccoli, a cauliflower that was about to cross to the dark side and some lonely looking carrots.
I like to let my onions get nice and brown (preferably caramelized) in most of my soups, so I diced up the onion and shallot and threw them on first thing. I let them get soft and caramelized while I chopped and washed the rest of the vegetables. I don’t mind my veggie soups having a bit of a bite in them, but if you prefer a softer or more blended soup, you might want to add the carrots with the onions so they get super soft. I added them after the onions were well softened and thought they came out perfectly. Truth be told, I used less stock than usual (3 cups instead of my usual 4) because that what I had left on hand and didn’t feel the need to open or make more. This resulted in a much thicker, almost chowder-like soup, which was delicious and filling.
I topped my soup with a sprinkle of cheddar, freshly ground black pepper and a sprinkle of dill. After tasting the dill with the soup, I wish I had added some to the main recipe. Next time!
* – my favorite kitchen game is Don’t Cut a Finger While Cutting Onions, but I’m really not all that good at that.
Cauliflower-Broccoli Cheddar Soup
- 1 large onion, finely diced
- 1 shallot, finely diced
- 6+ garlic cloves, minced (I used a whole head)
- 3 cups low-sodium vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 large head cauliflower
- 1 large head broccoli
- 1 cup extra sharp cheddar cheese, shredded
- Freshly ground pepper and salt, to taste
- In a large pot, heat the olive oil. Add the onions and shallot and cook until soft and just beginning to brown. Add garlic and cook until fragrant, 1 to 2 minutes.
- Add the cauliflower, broccoli, spices and 3 cups stock. Bring broth to a boil, stirring occasionally. Cover and reduce to a simmer and cook 10-20 minutes or until the cauliflower is tender and easily cut, stirring occasionally. The broth will not totally cover the vegetables but don’t worry- stirring will be enough to ensure the cauliflower cooks through.
- Using a regular blender or immersion blender, blend the cauliflower mixture until desired consistency is reached. (If you are using a regular blender, you will probably have to do this in batches so pour the blended soup into another large pot as you go. If using an immersion blender, you can blend the soup right in the same pot. Once blended, stir in the cheese and serve.