A few weeks back a dear friend and her family was moving to a new house. Since they packed away their kitchen, I offered to make them dinner. This recipe fit the bill, as it is both meatless (for a Friday) and packed with flavor. I hope you enjoy as much as we have. Serve with pretzels.
Cheesy Broccoli-Cauliflower Soup
my own recipe (though I did get inspiration from a few recipes)
2 medium onions, diced small
1 lb carrots, peeled and shredded
1 T olive oil
1 T butter
1 t Seasoned salt
1/2 t fresh ground pepper
1 t Dijon mustard (non-grainy kid)
1 pkg (12-16oz) broccoli florets, lightly steamed & chopped
1 pkg (12-16oz) cauliflower florets, lightly steamed & chopped
8 cups vegetable broth
4 cups whole milk, mixed with 1/4 cup cornstarch
1 pkg (8oz) instant mashed potatoes (I used roasted garlic flavor)
2 (5.2oz) Garlic-Herb Boursin cheese blocks, broken up
In a large stock pot, saute onions and carrots wth the oil and butter. When these are becoming translucent and soft, stir in salt, pepper and Dijon until fragrant. Pour in broth along side of the broccoli and cauliflower. Simmer until super soft (mashable). Remove chunks and puree in the blender (or use your handy immersion blender-if you don't have one, I highly recommend). Return to pot along with the milk mixture. This mixture will now thicken ever so slightly. Slowly incorporate mash potato flakes. Heat just until hot (but not boiling) then remove from heat. Stir in cheese. Serve with shredded Cheddar cheese (and crumbled bacon bits, if desired).
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