Instructions
1. Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, cooking until fragrant and translucent (about 2–3 minutes).
- If using ginger or turmeric, add them now for added flavor and healing benefits.
2. Add Vegetables
- Add the chopped broccoli, cauliflower, and potato to the pot. Stir to coat the vegetables with the aromatics.
3. Add Broth
- Pour in the vegetable broth or water, ensuring the vegetables are covered.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the vegetables are tender.
4. Blend the Soup
- Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a blender. Blend until smooth and creamy.
- Stir in the milk for extra creaminess.
5. Season and Serve
- Add salt and pepper to taste. Adjust the soup’s consistency with more broth or milk if necessary.
- Serve hot, garnished with fresh herbs like parsley or chives if desired.
Benefits of This Soup
- Supports Gut Health: Packed with fiber and soothing nutrients.
- Anti-Inflammatory: Optional ginger and turmeric help reduce inflammation in the gut.
- Nutrient-Dense: Full of vitamins C, K, and folate.
- Low-Calorie and Filling: Perfect for weight management and overall health.
Pro Tips
- Make It Vegan: Use plant-based milk and broth.
- Add Protein: Toss in some cooked lentils or chickpeas for a protein boost.
- Store and Reheat: This soup keeps well in the fridge for up to 3 days or can be frozen for a quick meal later.
Instructions
1. Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, cooking until fragrant and translucent (about 2–3 minutes).
- If using ginger or turmeric, add them now for added flavor and healing benefits.
2. Add Vegetables
- Add the chopped broccoli, cauliflower, and potato to the pot. Stir to coat the vegetables with the aromatics.
3. Add Broth
- Pour in the vegetable broth or water, ensuring the vegetables are covered.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the vegetables are tender.
4. Blend the Soup
- Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a blender. Blend until smooth and creamy.
- Stir in the milk for extra creaminess.
5. Season and Serve
- Add salt and pepper to taste. Adjust the soup’s consistency with more broth or milk if necessary.
- Serve hot, garnished with fresh herbs like parsley or chives if desired.
Benefits of This Soup
- Supports Gut Health: Packed with fiber and soothing nutrients.
- Anti-Inflammatory: Optional ginger and turmeric help reduce inflammation in the gut.
- Nutrient-Dense: Full of vitamins C, K, and folate.
- Low-Calorie and Filling: Perfect for weight management and overall health.
Pro Tips
- Make It Vegan: Use plant-based milk and broth.
- Add Protein: Toss in some cooked lentils or chickpeas for a protein boost.
- Store and Reheat: This soup keeps well in the fridge for up to 3 days or can be frozen for a quick meal later.
