Broccoli and cauliflower soup

This healthy broccoli and cauliflower dietary soup recipe combines vegetables into a smooth puree to create a bright green dish. Melted cheddar cheese adds a creamy flavor to this instant, light broccoli and cauliflower soup recipe.

Ingredients

• 400 gr. broccoli (s / m)
• 400 gr. cauliflower (s / m)
• 200 gr. spinach (s / m)
• 3 stacks chicken broth
• ½ stack. milk
• 100 g onions
• ½ tsp salt
• 100 g grated semi-hard cheese
• parsley to taste

Directions

1. Bring a saucepan of water to a boil over high heat. Add broccoli and cauliflower (after thawing). Cook for 3 minutes. Add spinach to a saucepan and cook until broccoli and cauliflower are tender, about 2 minutes. Drain the water.
2. (You can save several whole chunks of broccoli and cauliflower for garnish when serving.)
3. Transfer the mixture to a blender; add broth and onion. Whisk until smooth, about 30 seconds. (Be careful when mixing hot liquids. Alternatively, transfer the broccoli and cauliflower back to the pot; add the stock and onion and blend with a hand blender.)
4. Transfer the shredded soup back to the pot. Add milk and salt. Cook over medium heat, stirring occasionally, about 2 minutes, until tender. Remove from heat. Pour evenly into 8 bowls. Sprinkle with cheese and parsley.