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Creamy Potato, Cauliflower and Broccoli Soup

10min

Sometimes it’s great to clean out the fridge and freezer. So for this soup, we combined cauliflower and broccoli with potato for a nice lunch-time meal.

Ingredients

Measurement Conversion Chart

  • 1 Chicken Leg and thigh (raw) to add to chicken stock

  • 1/2 10-ounce bag of frozen cauliflower

  • 1/2 10-ounce bag of frozen broccoli

  • 4 medium potatoes

  • 1 red onion

  • 1 leek

  • 1 shallot (raw), chopped

  • 1 garlic clove, chopped

  • 1 green onion, chopped

  • 1/8 teaspoon spicy paprika

  • 5 cup(s) chicken stock with 1 chicken bouillon cube (or vegetable stock)

  • 3 bay leaves

  • 1 tablespoon olive oil

  • 2 tablespoons balsamic vinegar

  • Pinch salt and pepper to taste

  • 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)

  • 1 tablespoon butter

  • 1 tablespoon, crème fraîche or fresh cream

  • 1 squeeze lemon

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 10min
  • Cook30min
  • Meal Time Lunch
  • Serves 4

Instructions

  1. Bring chicken stock to a boil and cook the chick thigh and leg in the stock. Add balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.

  2. Add chopped potatoes, red onions, green onions, leeks, garlic, and shallots to the boiling chicken stock and continue cooking on low heat. Then add the frozen broccoli and cauliflower to the boiling chicken stock and continue cooking on low heat for 20 minutes.

  3. Near the end of cook time (10 minutes), remove the bay leaves.

  4. Near the end of cook time (5 minutes), remove the bones from the chicken leg and thigh. Re-add the chicken meat to the stock.

  5. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.

  6. Add milk, butter, cream to the mixture in the blender. Blend to desired consistency.

  7. Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.

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