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One benefit of winter: SOUP!
I’ve always been a chicken soup gal, but this year I am SO into all soups. I plan to make more varieties and get them up here for you!
Soups are not only great because they are warm in the chilly winter months, but they can pack in a lot of veggies and healing ingredients like spices and bone broth.
Additionally, soups are easier to digest because they are cooked and blended, which takes some of the workload off of the digestive system.
I used frozen broccoli and cauliflower florets and they worked wonderfully. I love frozen veggies when they are added to soups or smoothies. They aren’t my favorite for sautéing because the texture changes after they are frozen, but you can’t tell when they are blended up.
This soup is fairly thick, which makes it more satiating (in my mind at least). 🙂
PRO TIP: Before eating, never forgo some chopped chives and a swirl of good olive oil. Mmmmmm.
Note that this recipe doesn’t make much, just enough for two people, or two meals for one person. Luckily, this is something that can easily be doubled or tripled and frozen in jars for later!
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What kinds of soups do you make? I’m dreaming of all the different veggie combos!
P.S. Are you here because you have IBD? Do you get confused on what to eat? Grab my ebook, The Complete Guide to Eating for Crohn’s Disease & Ulcerative Colitis for Every Season of Health.
PrintBroccoli Cauliflower Soup (AIP, Paleo, Whole30)
SERVES 2
Ingredients
2 tbsp olive oil
1/2 yellow diced onion
1 garlic clove
2 cups broccoli florets
2 cups cauliflower florets
1 cup bone broth (I used homemade, but store-bought broth or stock works)*
1/2 cup coconut milk
2 tsp sea salt
Optional: 2 chives, extra olive oil and/or extra sea salt for topping, black pepper (not AIP)
Instructions
- Set a large stock pot on medium-low heat.
- Dice the onion, mince the garlic, then add to the pot with the olive oil.
- Stir occasionally for about 5 minutes until the onions are translucent.
- Add the broccoli and cauliflower, bone broth, coconut milk, and sea salt.
- Turn the heat up to medium-high and let cook until the vegetables are fork tender.
- Use an immersion blender or transfer to a separate blender and combine until the soup is completely mixed.
- If using, chop the chives and sprinkle on the top of the soup with an extra drizzle of olive oil and sea salt.
Notes
*If you are using store-bought broth or stock and coconut milk and are following AIP, check for non-compliant ingredients!
Broccoli Cauliflower Soup (AIP, Paleo, Whole30)
SERVES 2
Ingredients
2 tbsp olive oil
1/2 yellow diced onion
1 garlic clove
2 cups broccoli florets
2 cups cauliflower florets
1 cup bone broth (I used homemade, but store-bought broth or stock works)*
1/2 cup coconut milk
2 tsp sea salt
Optional: 2 chives, extra olive oil and/or extra sea salt for topping, black pepper (not AIP)
Instructions
- Set a large stock pot on medium-low heat.
- Dice the onion, mince the garlic, then add to the pot with the olive oil.
- Stir occasionally for about 5 minutes until the onions are translucent.
- Add the broccoli and cauliflower, bone broth, coconut milk, and sea salt.
- Turn the heat up to medium-high and let cook until the vegetables are fork tender.
- Use an immersion blender or transfer to a separate blender and combine until the soup is completely mixed.
- If using, chop the chives and sprinkle on the top of the soup with an extra drizzle of olive oil and sea salt.
Oooh! Thank you for this delicious and healthy soup recipe. I haven’t tried broccoli and cauliflower soup, because usually i just steam them. So, this is really great 🙂
I hope you enjoy it, Sheryl!