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Instructions:
1. Prepare the Vegetables:
Wash and chop the broccoli and cauliflower into small florets.
Chop the onion and mince the garlic.
2. Cook the Vegetables:
In a large pot, heat the olive oil (or butter) over medium heat.
Add the chopped onion and garlic and sauté for about 3-4 minutes, or until the onion becomes soft and translucent.
3. Simmer the Soup:
Add the broccoli and cauliflower florets to the pot and stir to combine with the onions and garlic.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the vegetables are tender and easily pierced with a fork.
4. Blend the Soup:
Once the vegetables are tender, use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a regular blender. Blend until you reach your desired consistency (smooth or slightly chunky).
Tip: If the soup is too thick after blending, you can add a little more broth or water to reach your preferred consistency.
5. Finish the Soup:
Return the soup to the heat, and stir in the heavy cream (or milk) for extra creaminess.
Season the soup with salt, pepper, and a pinch of nutmeg for a hint of warmth. Taste and adjust the seasonings as needed.
If you like a bit of tang, add a tablespoon of fresh lemon juice to brighten up the flavor.
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