This soup turns a short list of ingredients into a delicious meal.
Instead of only boiling the cauliflower and broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh flavor. Infusing olive oil with fresh herbs is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform it into a satisfying lunch with a very tasty crunch… if you have bread to make them, I highly recommend it
Makes about 6 servings
INGREDIENTS
For the Herb Oil:
1 cup olive oil
2 (4-inch) sprigs fresh rosemary
Couple sprigs of thyme
For the soup:
2 tablespoons olive oil
1 medium yellow onion, chopped (about 1 cup)
2 garlic cloves, minced (about 1 tablespoon)
1 quart (4 cups) vegetable stock, plus more as needed for reheating. You can use bone broth if you’re feeling it
1 small head cauliflower (about 1 pound), separated into small florets, stems peeled and diced
1 small turnip, peeled and diced
1 small head broccoli, (about 1 pound), separated into small florets, stems peeled and diced
2 teaspoons sea salt, plus more to taste
1 teaspoon black pepper, plus more to taste
1 teaspoon Frontier Adobo blend
1 teaspoon Apple Cider Vinegar
1 tablespoon Nutritional Yeast, optional
For the croutons:
1-2 cups diced sourdough or country bread (3/4 -inch pieces). I used our hidden veggie Sourdough
How To:
Make the herb oil: In a medium skillet, combine the olive oil and herbs. Cook over low heat for 5-8 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook on very low to avoid frying the herbs.) Carefully pour the oil and herbs into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the herbs to cool completely in the oil while you make the soup.
Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons your just made herb oil over medium-high heat. Add about a third of the cauliflower, broccoli, (keep turnip separate, this will cook later), just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook cauliflower and broccoli without moving it for about 3-4 minutes, or until nicely browned on 1 side (leave other sides as is). Transfer to a big bowl and repeat with remaining cauliflower and broccoli and more herb oil. When all has been browned, season with 1 teaspoon of salt and set aside.
Reduce heat to medium-low. Add another 2 tablespoons of herb oil to the pot then add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!). Add the reserved turnip, salt, pepper, and adobo to the pot with broth. Bring to simmer, cover pot and cook until turnip is just tender, 10-12 minutes. Add cauliflower and broccoli, cover again and cook until tender when pierced with a fork, about 10 minutes.
Meanwhile, make the optional croutons: Heat the reserved skillet with the residual herb oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
Back to the soup: Roughly puree soup with apple cider vinegar with an immersion blender or regular blender working in batches if necessary. Leaving small chunks for texture. Add more herb oil, salt or pepper to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
Serve hot. Garnish each serving with a swirl of herb oil, a few croutons,and if you’d like: flaky salt The soup will thicken as it sits; add more stock as necessary when reheating. Leftover herb oil will keep in a sealed container at room temperature for up to 1 week.