Broccoli cauliflower soup

 

The garage roof is turning white again and it barely got above freezing. So tiresome. Thus it was soup weather again today.

Broccoli and cauliflower soup

Adapted from “Eating the Greek Way” by Fedon Alexander Lindberg

Ingredients
3 tablespoons olive oil
1 small onion, sliced
1 head broccoli, separated into florets
1 head cauliflower, separated into florets
4 to 6 cups broth or water
½ cup parsley leaves
½ cup plain Greek yogurt

Method

In a large pot, heat 3 tablespoons olive oil. Add onion and cook over medium low heat until softened. Add broccoli and cauliflower florets and cook a few minutes to soften vegetables slightly. Add broth or water, using enough to cover the vegetables. Cover pot and simmer until vegetables are just tender.

Remove soup from heat and cool slightly. Stir in parsley and puree soup in a blender or food processor. Return to pot, stir in yogurt and heat through. Season to taste with salt and pepper. Serves 6 respectably.

Rating: Acceptable. Warm. It's a little creamier than my go-to broccoli soup when I'm looking to use up garden excess:  Broccoli soup with chive cayenne oil from Bon Appetit, April 2008.The latter has a more distinct flavor, so it depends on what flavor profile you're looking for in your meal. (It's also a more distinctly green color since there is no cauliflower to muddy the waters.)