The New Year has arrived and with it the cold that has brought us to enjoy the warmth of home these days, perhaps snuggled up on the sofa in front of a good film. And you know that for us cold temperatures equate to tasty, wholesome soups, to be enjoyed perhaps accompanied by croutons and a good glass of wine, just like the Broccoli and cauliflower velouté.
Today, we recommend a recipe that is light, easy to prepare and perfect for delighting children and adults alike with healthy seasonal vegetables.
If you like soups, you can also try my Pulse and vegetable soup.
Here’s what you need to prepare it!
Broccoli and cauliflower velouté
4.41g carbohydrates per 100g
- 400g cauliflower
- 400g broccoli
- 400g potatoes
- 200g onions
- 1.2 litres of water
- extra virgin olive oil and salt as needed
- Put the sliced onion in a pan with oil, add the broccoli and cauliflower florets, the diced potatoes and finally cover with water.
- Bring to the boil and cook for 40 minutes until the vegetables have become soft. Blend everything, adjust salt and serve with a drizzle of extra virgin olive oil and possibly some croutons.
- Simple, isn’t it? 🙂
Version with gluten of Broccoli and cauliflower velouté
The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.