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Categories:
olive oil unsalted butter cumin lemon powder garlic lime juice whipping cream chicken broth broccoli florets cauliflower water reserved cilantro salt cauliflower cream broccoli lime
Viewed: 50 - Published at: 4 years agoIngredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 teaspoons cumin seed
- 1 teaspoon lemon powder
- 6 cloves garlic crushed
- 2 tablespoons lime juice
- 2 cups whipping cream
- 32 ounces organic chicken broth
- 1 pound broccoli florets
- 1 head cauliflower florets
- 3 cups water reserved
- 1/4 bunch cilantro chopped
- salt /pepper to taste
- cauliflower
- cream
- broccoli
- lime
Method
- Fill a 4 qt pot with cold water and let it come to boil. Add the broccoli and cauliflower florets and let it boil for about 7 minutes. Then drain the vegetables reserving 3 cups water for soup. Let your veggies to cool down.
- While your veggies are boiling and cooling, in a deep saute 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 saute 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.
