Ingredients
Scale
- 1 large head broccoli, cut into small florets (about 6 cups)
- 1 cup cauliflower florets
- 2 tablespoons olive oil
- 1 medium shallot, finely diced
- 2 cloves garlic, smashed then minced
- 3 cups low-sodium vegetable stock
- 1 cup plain Greek-style yogurt
- 1 cup sharp cheddar, freshly grated
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- Juice of 1/2 lemon
- Optional: toasted pumpkin seeds or crisp croutons for garnish
Instructions
- Bring a pot of salted water to a boil. Blanch the broccoli and cauliflower for 1 minute, then transfer to an ice bath to keep color and snap. Drain and set aside.
- Heat olive oil in a heavy pot over medium. Add shallot and cook until translucent, about 3 minutes. Add garlic and cook 30 seconds more to release aroma.
- Add the blanched vegetables and stock. Simmer gently for 10 minutes to marry flavors and soften the cauliflower fully.
- Remove about half the solids and reserve for texture. Use an immersion blender to purée the remaining soup until smooth and silky, or transfer in batches to a blender.
- Return the reserved florets to the pot. Off the heat, whisk in Greek-style yogurt, grated cheddar, and Dijon mustard until the cheese melts into a glossy finish. Season with lemon, salt, and pepper.
- Serve warm, garnished with toasted seeds or croutons for contrast.
Notes
Taste at three moments: after simmering, after puréeing, and after adding cheese. Adjust salt as needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 20mg