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Cream of Broccoli Soup with Goat Cheese

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1 head Cauliflower cut up into florets
1 Onion large
1 Carrot
1 Parsnip root
1 Parsley root
2 Leek white parts only

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Cream of Broccoli Soup with Goat Cheese

    • Medium


    Cream of Broccoli Soup
    Cream of Broccoli Soup

    Creamy, comforting and flavorful, this soup has luxurious velvety smooth texture and delicious taste. Despite its gourmet qualities, this soup is mery easy and fast to make. I hope you will enjoy it as much as my family does.



    Cook vegetable broth. Combine all vegetables in a saucepan, add water, about 5-6 quarts altogether. Bring to a boil over high heat. Add salt and ground pepper. Reduce the heat and simmer for about 20 minutes.


    Discard all the vegetable, except parsnip. I keep it for the flavor. Add cauliflower florets and cook about 15 minutes, or until soft.


    Meanwhile, cut white part of the leeks in half, wash them carefully under running water to get rid of the grit in between layers. Cut leeks into half circles about 1/4 inch thick and saute them in a skillet with a tablespoon of avocado or olive oil, until soften, about 10-12 minutes.


    Working in batches, puree cauliflower, leeks, parsnip, and goat cheese in the blender or food processor. Return soup to the pot and warm through. Add more vegetable broth if needed, to thin the soup. Enjoy!


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