A comforting, wholesome blend of cauliflower and broccoli, finished with crunchy croutons. Perfect for a nourishing meal on chilly days.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 1 medium head broccoli, cut into florets
03 - 1 medium onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 medium potato, peeled and diced
→ Liquids
08 - 5 cups vegetable stock
09 - 3/4 cup whole milk or plant-based milk
10 - 2 tablespoons olive oil
→ Seasonings
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt, or to taste
14 - Pinch of nutmeg
→ Croutons
15 - 2 cups day-old bread, cut into cubes
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon garlic powder
18 - Salt and pepper, to taste
# How-To Steps:
01 - Preheat the oven to 350°F for baking the croutons.
02 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until aromatic. Add potato, cauliflower florets, and broccoli florets. Sauté for 3 minutes to lightly coat with oil.
04 - Pour in vegetable stock. Add thyme, salt, pepper, and nutmeg. Bring to a boil, then reduce heat to low and simmer for 20 minutes until vegetables are completely tender.
05 - While soup simmers, toss bread cubes with 2 tablespoons olive oil, garlic powder, salt, and pepper. Spread evenly on a baking sheet and bake for 10 to 12 minutes, turning once halfway, until golden and crisp. Set aside to cool.
06 - Remove pot from heat. Use an immersion blender to puree the soup until completely smooth and velvety, or blend in batches using a countertop blender.
07 - Stir in milk and gently reheat the soup over low heat. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle hot soup into serving bowls and top generously with homemade garlic croutons.
