Creamy vegetable soup with tender cauliflower, broccoli, and crispy homemade croutons. Ready in 45 minutes.
# What you need:
→ 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
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
# Steps to follow:
01 - Preheat oven to 350°F. Toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on baking sheet and bake for 10 to 12 minutes, turning once, until golden and crisp. Set aside.
02 - Heat 2 tablespoons olive oil in large pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
03 - Stir in garlic and cook for 1 minute. Add potato, cauliflower, and broccoli. Sauté for 3 minutes.
04 - Pour in vegetable stock. Add thyme, salt, pepper, and nutmeg. Bring to boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
05 - Remove pot from heat. Use immersion blender to blend soup until smooth, or blend in batches in countertop blender.
06 - Stir in milk and gently reheat soup. Adjust seasoning to taste.
07 - Ladle soup into bowls and top generously with homemade croutons.
