Stashcook: Meal Planner & Recipe Keeper

Broccoli and Cauliflower Soup with Parmesan Crisps Recipe

Name: Broccoli and Cauliflower Soup with Parmesan Crisps
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium Onion, chopped; 2 cloves Garlic, minced; 1 large Potato, peeled and diced; 1 head Broccoli, cut into florets; 1 head Cauliflower, cut into florets; 150 g Baby Spinach; 1 liter Vegetable Stock; 80 ml Heavy Cream; 300 g Sharp Cheddar Cheese, grated; 50 g Parmesan Cheese, for crisps; 1 Tbsp White Sesame Seeds; 1 Tbsp Smoked Paprika; 2 Tbsp Olive Oil; Salt and Pepper to taste

Stashcook

This is a warm, creamy soup made with broccoli and cauliflower. It's topped with crispy cheese made from Parmesan. It's a yummy, cheesy soup that's good for cold days. You cook the veggies and then blend them to make it smooth.

Ingredients

1 medium Onion, chopped

2 cloves Garlic, minced

1 large Potato, peeled and diced

1 head Broccoli, cut into florets

1 head Cauliflower, cut into florets

150 g Baby Spinach

1 liter Vegetable Stock

80 ml Heavy Cream

300 g Sharp Cheddar Cheese, grated

50 g Parmesan Cheese, for crisps

1 Tbsp White Sesame Seeds

1 Tbsp Smoked Paprika

2 Tbsp Olive Oil

Salt and Pepper to taste

Method

Heat a large saucepan over medium heat and add 2 tablespoons of olive oil.

Add the chopped onions and minced garlic to the saucepan with a pinch of salt, and cook for 5-6 minutes until softened.

Add the diced potato to the pan and cook for another 5 minutes, stirring occasionally.

Stir in the broccoli and cauliflower florets, then pour in the vegetable stock. Bring the mixture to a simmer and cook for 15 minutes until the vegetables are tender.

Add the baby spinach to the soup and cook for an additional 2 minutes until the spinach is wilted.

Remove the saucepan from the heat. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.

Stir in the heavy cream and 200 grams of the grated cheddar cheese until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.

For the Parmesan crisps, preheat a non-stick pan over medium heat. Sprinkle a thin layer of Parmesan cheese into the pan, forming a small circle. Cook for 1-2 minutes until the bottom is golden and crispy.

Sprinkle the top of the Parmesan crisp with white sesame seeds and smoked paprika. Carefully flip the crisp and cook for another minute on the other side.

Transfer the Parmesan crisp to a cooling rack and repeat the process with the remaining Parmesan cheese.

Serve the soup hot, garnished with the remaining grated cheddar cheese and a Parmesan crisp on top.

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