It has been a month of us being on the go constantly and I have gotten away from my Sunday meal prep. Big mistake! If I have healthy food ready to go, we eat it. Coming home when it’s dark sometimes the last thing I want to do is cook. But if I spend time making a few dishes on Sunday all I have to do is heat it up for dinner and I have lunches ready for the week as well. Yesterday I made myself get back into the meal prep habit.
I made a big batch of egg bake for breakfasts, washed and chopped veggies for snacks, got my fruit in containers, had greek yogurt all ready to grab. And I even made a big batch of this creamy Broccoli and Cauliflower soup. It just so happens to vegan but you could add a little cheese to it if you are craving that extra flavor. I add a bit of a extra hot sauce to mine to give it even more flavor and Scott is usually the one adding copious amounts of hot sauce to things.
This soup gets its creaminess from the coconut milk, one word of advice; don’t get the low fat. It just doesn’t have the same flavor. Fat is good for you and you need a bit in the soup to give it staying power. Using a combo of broccoli and cauliflower is key. You get the flavors of both and adding a few extra veggies is always a good thing. While it’s not the most beautiful soup ever, it is seriously delicious and will warm you up on a freezing cold day.
- 2 tbsp olive oil
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp curry (either hot or sweet)
- 1 tsp smoked paprika
- ¼ tsp cayenne
- 1 lb broccoli, chopped
- 1 lb cauliflower, chopped
- 4 cups vegetable broth
- 1 tsp agave nectar
- Salt/Pepper
- 1 can coconut milk
- Heat olive oil in a large stock pot. Add in onion, garlic, curry, smoked paprika and cayenne. Saute for 5-6 minutes.
- Add in broccoli, cauliflower and vegetable broth. Cook until vegetables are tender.
- Pour in coconut milk.
- Using an immersion blender (or regular blender) mix until soup is smooth.
- Season with salt/pepper and hot sauce (if desired). Serve.
