Cream of Broccoli & Cauliflower Soup brings together a blend of gently cooked cruciferous vegetables, potatoes, and nourishing fats to create a dish that can help harmonize all three doshas. Broccoli and cauliflower lend a light, fibrous quality that supports healthy elimination, while potatoes contribute a sweet, grounding element particularly welcome for Vata. The sautéed onion and optional garlic ghee infuse warmth and flavor, promoting robust digestion (Agni) without excessively heating Pitta. A small amount of heavy cream adds satisfying richness, though those with higher Kapha may prefer a lighter milk alternative. By puréeing part of the broccoli stalk and thickening with xanthan gum, you achieve a smooth, creamy texture that soothes and stabilizes. Ideal for cooler months or transitional seasons, this soup offers a balanced, wholesome way to stay grounded and well-nourished.
Ingredients
1 medium Onion, diced
3 Tbsp Garlic Ghee (or butter)
½ gallon of Chicken Bone Broth (or vegetable broth)
½ head of Broccoli
½ head of Cauliflower
3 medium Potatoes
½ cup Heavy Cream
1–2 tsp Xanthan Gum (adjust as needed)
Salt and Pepper to taste
Instructions
Prepare the Broccoli
Remove broccoli florets from the stalk.
Dice the stalk into small pieces and place in a blender with 2 cups of the broth.
Blend until smooth; set aside.
Sauté Onion
In a large saucepan, warm the garlic ghee (or butter) over medium heat.
Sauté the diced onion for a few minutes, until translucent and fragrant.
Add Potatoes and Broth
Add your potatoes to the saucepan, along with all remaining broth and the blended broccoli portion.
Cook until the potatoes are slightly tender (about 10–15 minutes).
Incorporate Broccoli and Cauliflower
Add the broccoli florets and cauliflower.
Continue cooking until both are tender, approximately another 10 minutes.
Finish with Cream
Stir in the heavy cream.
Season with salt and pepper to taste.
Thicken
Gradually whisk in the xanthan gum, a little at a time, until the soup reaches your desired consistency.
Serve
Ladle into bowls and enjoy while warm.
Pair with a slice of crusty bread or a light salad for a complete meal.
Chef’s Tips
You can easily make this soup vegetarian by using vegetable broth instead of chicken bone broth and opting for butter or coconut oil in place of ghee.
Adjust the thickness by blending more (or less) of the vegetables, depending on your preferred texture.
Feel free to add extra spices, like black pepper or nutmeg, to personalize the flavor.
