Broccoli and Cauliflower Soup

Broccoli and Cauliflower Soup Serves 7 to 8

Ingredients: 1 large cauliflower head (about 1½ lbs), roughly chopped – $3.00 2 bunches of raw broccoli (about 2 lbs), roughly chopped – $5.00 ½ of a large sweet onion, finely diced – $0.89 2 Tablespoons of fresh parsley, finely chopped – $1.49 7½ cups of low-sodium vegetable or chicken stock – stock 4 cloves of garlic, minced – stock ¼ teaspoon chili powder – stock 2 cups of low-fat or skim milk (you can also use whole milk) – stock 6 Tablespoons of all-purpose flour – stock 5 Tablespoons butter, divided – stock 1 Tablespoon honey – stock Salt & pepper to taste – stock 1 cup shredded cheddar or parmesan cheese (optional) – $3.59 Whole Wheat Parmesan Drop Biscuits (optional) – $4.69 Grand total assuming “well-stocked” kitchen (and without optional toppings): $10.39 Cost per serving: $1.30 Directions: 1. In a large stockpot, melt 2 Tablespoons of butter over medium-high heat. Add the onions and garlic and saute until the onions start to brown, about 6 minutes (stir frequently to avoid burning). Reduce heat to low, add the parsley, cauliflower and broccoli and stir well to Combine. Cover and cook for 15 minutes (until the broccoli starts to become tender). 2. After 15 minutes, add the chicken or veggie stock and chili powder and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover and simmer for 10 minutes. 3. Transfer the soup, in batches, to a food processor or blender and puree. Leave approximately 2 cups-worth of soup unpureed (it adds a little texture). Return the soup to the stockpot and simmer uncovered over low heat. 4. Meanwhile, in a small saucepan, melt 3 Tablespoons of butter over medium heat. Whisk in the flour until fully incorporated (you’ll create a thick paste). Slowly pour in the milk and honey and whisk constantly for about 10 minutes until you form a thick, creamy sauce – keep whisking or the bottom will burn. Once the pot has thickened, add the cream sauce to the broccoli-cauliflower soup and stir well to incorporate. Taste and season with salt & pepper according to preferences. 5. Ladle the soup into bowls and sprinkle with cheddar or parmesan cheese. Dunk a Whole Wheat Parmesan Drop Biscuit in the center, if desired, and enjoy!