Cream of Broccoli Soup
In a large saucepan, sauté onion on extra-virgin olive oil over medium-high heat.
Add salt and pepper and continue cooking for 5 minutes, adding a couple of tablespoons of water to prevent it from burning.
Toss the cauliflower and milk. Cover the saucepan and bring to a boil, then reduce heat to simmer and cover for 10 minutes, or until florets are soft.
Add half of the chopped broccoli.
Transfer the mixture into the jug of your blender or immersion blender. Purée until the consistency is smooth. Return to pot.
Add the remaining broccoli and onion powder. Cover and cook for another 10 minutes, until the sauce thickens. Serve immediately.
Ingredients
Directions
In a large saucepan, sauté onion on extra-virgin olive oil over medium-high heat.
Add salt and pepper and continue cooking for 5 minutes, adding a couple of tablespoons of water to prevent it from burning.
Toss the cauliflower and milk. Cover the saucepan and bring to a boil, then reduce heat to simmer and cover for 10 minutes, or until florets are soft.
Add half of the chopped broccoli.
Transfer the mixture into the jug of your blender or immersion blender. Purée until the consistency is smooth. Return to pot.
Add the remaining broccoli and onion powder. Cover and cook for another 10 minutes, until the sauce thickens. Serve immediately.