Broccoli and Cauliflower Soup
DATE: January 18, 2023
- Time: 45 mins.
- Serves: 4
Featured product
- 1 large head of broccoli, chopped
- 1/2 large head of cauliflower, chopped
- 1 large leek, white parts only, carefully washed and sliced
- 2 tbsp olive oil
- 1 tbsp Healthy On You® De Spice Cito Adobo Spice Blend
- 4+ cups vegetable stock
- 1-15 oz can coconut milk
- 1-15 oz can cannellini beans, drained
- Sea salt and fresh pepper
Directions
- Preheat the oven to 400 ˚F.
- Prepare a baking sheet with parchment paper.
- Add the broccoli, cauliflower and leeks evenly to the baking sheet.
- Drizzle with olive oil and season with the De Spice Cito spice blend. Stir well until the vegetables are evenly coated with the oil and spices.
- Bake in the oven for 25-30 minutes, stirring every 10 minutes so the leeks don't burn.
- When the vegetables are soft and have a some char on the edges, remove from the oven. Reserve about 1/2 of the roasted vegetables and set aside for garnish.
- Add the remaining vegetables to a high-powered blender. Ad the stock, coconut milk and cannellini beans. Blend for 2-3 minutes on high.
- Taste and adjust the seasoning. Add more De Spice Cito and sea salt to taste. Add black pepper and more stock if the soup is too thick for your liking.
- Serve the soup in bowls with the reserved pieces of roasted vegetables in the center. Enjoy with fresh bread.
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On Orcas Island where I spend time during the summer and fall months, we have an Asian pear tree. The pears are ripe late August to mid-September and I love finding delicious ways to eat them. Carrot and ginger soup is one of my favorites but I wondered how I could incorporate Asian pears into the mix. If you can't find Asian pears try using a Anjou pears instead.
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