Broccoli Cauliflower Soup
A creamy and flavorful broccoli and cauliflower cheese soup that's both delicious and kidney-friendly. Easy to prepare with fresh vegetables and spices, it's a comforting meal perfect for those managing CKD.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
- Diet: Low Salt
Ingredients
2 tbsp olive oil
3/4 cup yellow onion, chopped
2 cups carrots, peeled and diced
2 tbsp minced garlic
1/2 tsp black pepper
1 tsp dried thyme
2 tsp Texas Twist spice
1/4 cup all purpose flour
3 cups low sodium vegetable broth
1 cup almond milk
4 cups broccoli, chopped into florets
4 cups cauliflower, chopped into florets
1 cup shredded cheddar cheese
1/4 cup nutritional yeast
Instructions
1. In a large pot, heat the oil over medium heat. Add the onion and cook until it is very soft and slightly brown. This takes about 5-8 minutes.
2. Add the carrots and cook for 5-8 minutes stirring gently.
3. Add the garlic, pepper, thyme, Texas Twist and flour to the vegetables and stir until combined and the flour disappears.
4. Reduce the heat to low, and stir in the broth, milk, broccoli and cauliflower. Bring to a simmer and place a lid on the pot. Let it simmer until the broccoli and cauliflower are tender, about 15-20 minutes.
5. Use an immersion blender to puree the soup until it is thick and creamy. Or you can ladle out the vegetables in batches and blend them until mostly smooth, I recommend making it very smooth. Add the pureed vegetables back to the pot.
6. Stir in the cheese and nutritional yeast and mix until the cheese is melted and the soup is creamy.
7. Ladle into bowls, each serving is 2 cups
Makes 4 servings
Find it online: https://www.renaldiethq.com/broccoli-cauliflower-soup/
