Cauliflower Broccoli Soup with Seedy Crumble
Cauliflower and broccoli soup is a creamy, nutritious, and comforting dish that is perfect for a cold day. The addition of a seedy crumble topping adds a crunchy and flavorful element that takes this soup to the next level.
Ingredients:
For the soup:
* 1 head of cauliflower, cut into florets
* 1 head of broccoli, cut into florets
* 1 onion, chopped
* 2 cloves garlic, minced
* 4 cups vegetable broth
* 1 cup milk
* 1/4 cup heavy cream
* Salt and pepper to taste
For the seedy crumble:
* 1/2 cup rolled oats
* 1/2 cup sunflower seeds
* 1/2 cup pumpkin seeds
* 1/4 cup sesame seeds
* 1/4 cup olive oil
* 1 tablespoon honey
* 1 teaspoon dried thyme
* Salt and pepper to taste
Instructions:
To make the soup:
1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of olive oil until softened.
2. Add the cauliflower and broccoli florets and cook for a few minutes, until they start to soften.
3. Add the vegetable broth, milk, and heavy cream. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a regular blender and puree until smooth. Season with salt and pepper to taste.
To make the seedy crumble:
1. In a medium bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, sesame seeds, olive oil, honey, thyme, salt, and pepper. Stir until well combined.
2. Spread the crumble mixture evenly over the soup.
To bake (optional):
1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Bake the soup for 15-20 minutes, or until the crumble is golden brown and the soup is bubbly.
Serving:
Serve the cauliflower broccoli soup hot, topped with the seedy crumble. Enjoy!
Tips:
* For a vegan version, substitute the milk and heavy cream with plant-based alternatives.
* Add a pinch of red pepper flakes for a little bit of heat.
* Serve the soup with a side of crusty bread or crackers for dipping.
* Leftovers can be stored in the refrigerator for up to 3 days.