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This recipe was uploaded by adelina174
It was 9pm. I had just put my 2 girls in bed. I was tired and out of energy to start preparing food for the following night. But I knew I had to save my veggies in the fridge before they start spoiling, specially the cauliflower and broccoli.
I wanted to marry the broccoli and cauliflower together into a dish — but it was too late and was struggling to find a recipe that was light and refreshing with not much effort. So then I thought, if I were to create my own dish, what flavors would it have. Then all of a sudden my energy level rose and lights started flashing in my head and voila – I was actually making something without following directions. It felt liberating and scary at the same time.
Note: You can also add flour, potatoes, rice, or pasta to thicken the soup.
While your veggies are boiling and cooling, in a deep sauté pan, heat the olive oil and butter on medium heat. Add the cumin seeds to toast about a minute, followed by lemon powder, crushed garlic cloves and let it sauté for another 2 minutes. Add the lime juice and 2 cups of whipping cream and let is simmer for 3 minutes. Add the chicken broth and simmer for 5 additional minutes.
Once your veggies have cooled down, puree half of the broccoli and cauliflower using an immersion blender, or food processor. Combine the puree with your cream mixture and add the rest of the broccoli and cauliflower florets. Adjust seasoning with salt, pepper and more lime juice.
For assembly, garnish with some chopped cilantro, Aleppo pepper and croutons. You can either serve this soup cold or warm.