Creamy vegetable soup with cauliflower, broccoli, and crispy croutons. Ready in 45 minutes for cozy comfort.
# Components:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 1 medium head broccoli, cut into florets
03 - 1 medium onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 medium potato, peeled and diced
→ Liquids
08 - 5 cups vegetable stock
09 - 3/4 cup whole milk or plant-based milk
10 - 2 tablespoons olive oil
→ Seasonings
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt, or to taste
14 - Pinch of nutmeg, optional
→ Croutons
15 - 2 cups day-old bread, cut into cubes
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon garlic powder
18 - Salt and pepper, to taste
# Method Steps:
01 - Preheat oven to 350°F for baking croutons.
02 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute. Add diced potato, cauliflower florets, and broccoli florets. Sauté for 3 minutes.
04 - Pour vegetable stock into the pot. Add dried thyme, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
05 - Toss bread cubes with 2 tablespoons olive oil, garlic powder, salt, and pepper. Spread on baking sheet and bake for 10-12 minutes, turning once, until golden and crisp. Set aside.
06 - Remove pot from heat. Use an immersion blender to blend soup until smooth, or blend in batches using a countertop blender.
07 - Stir in milk and gently reheat soup over low heat. Adjust seasoning to taste.
08 - Ladle soup into bowls and top generously with homemade croutons.
