Broccoli and Cauliflower Soup

Heat the olive oil or butter in a large pot over medium heat.

Add the chopped onion and sauté for 4-5 minutes, until softened and translucent.

Add the garlic and cook for 30 seconds, until fragrant.

Cook the Broccoli and Cauliflower:

Add the chopped broccoli and cauliflower florets to the pot and stir to combine.

Pour in the vegetable or chicken broth, bring the mixture to a simmer, and cook for 15-20 minutes, or until the vegetables are tender.

Blend the Soup:

Using an immersion blender, blend the soup until smooth. For a chunkier texture, you can blend only half of the soup or leave it as is.

Alternatively, transfer the soup to a blender in batches, then return it to the pot.

Add Cream and Seasonings:

Stir in the heavy cream (or coconut milk) to give the soup a creamy texture.

Season with salt, pepper, thyme, and nutmeg, adjusting to taste.

Serving and Storage Tips:

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