Creamy Broccoli & Cauliflower Soup

Sauté the Base: In a large pot, heat a tablespoon of olive oil or butter over medium heat. Add the onion and sauté until translucent (about 5 minutes). Add the garlic and cook for another minute until fragrant.
Simmer the Veggies: Add the broccoli and cauliflower florets to the pot. Pour in the broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 12–15 minutes or until the vegetables are very tender.
The Secret to the Color: To keep that bright green color seen in your photo, don’t overcook the broccoli! If you want it extra green, you can toss in a handful of fresh spinach right before blending.
Blend: Use an immersion blender (stick blender) directly in the pot to blend until smooth. If using a standard blender, work in batches and be careful with the hot liquid.
Finish: Stir in the cream and cheese (if using). Season with salt, pepper, and nutmeg to taste. Heat through for 2 minutes on low heat—do not let it boil again once the cream is added.
Garnish: Serve hot. Reserve a few small, steamed broccoli florets to place on top just like in the picture!

Stems are flavor: Don’t throw away the broccoli stems! Peel the woody outer layer, chop the inside, and boil them with the florets—they add great body to the soup.
Texture: If the soup is too thick, splash in a little extra broth until it reaches your preferred consistency.