I’m way past due for a post, don’t you think? In honor of the cold weather I’m going to share a favorite soup recipe with you. It’s one I grew up eating and have always loved. Although, up until yesterday I’d only ever had it with cauliflower and not broccoli. My sister told me she adds broccoli, so I thought I’d give that a try and I love it even more! It’s a simple, fast recipe. Here you go (I copied this from my sister’s post- thanks Kim! – my changes/comments are in blue):
Gluten Free
Creamy Cheesy Broccoli Cauliflower Soup
Ingredients:
- 2lb head cauliflower and/or broccoli, chopped – I used a head of cauliflower and a regular bunch of broccoli. I plan to do the two from now on, but you can also use just cauliflower or just broccoli.
- 4 green onions, chopped
- 6 chicken boullion cubes – make sure they’re gluten free
- 4 1/2 cups water
- 1 t worchestershire sauce – make sure it’s gluten free. I actually put 1 TBS, not just a tsp. When I was younger I’d add more of it to more bowl for more kick. You can play with the amount till it’s how you like it.
- 2 c cream – I usually use milk because I forget to buy the cream
- 3 T cornstarch with 3 T water
- 8 oz grated med. or sharp cheddar
Cook cauliflower/ broccoli, green onions, boullion and water 15 minutes, until tender. Add worchestershire & cream and bring to a boil. Slowly add cornstarch and water combo. Boil about 1 minute. Remove from heat and stir in cheese. Can garnish with green onions and cheese.
My pictures are not great. Since it’s dark when we eat dinner my pictures aren’t as good in the winter. Plus, I was really hungry this day and didn’t feel like doing any fancy photo staging before eating. I figure that even though they’re bad, at least there are some, right? 
Enjoy! Leftovers are delicious, too!
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