Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cups broccoli florets, chopped small
  • 4 cups cauliflower florets, chopped small
  • 6 cups low-sodium vegetable broth
  • 1 medium gold potato, peeled and cubed
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice

Instructions:

  1. Melt butter over medium heat in a large pot. Add the diced onion and sauté for 5-7 minutes until translucent.
  2. Stir in the minced garlic and cook for another 60 seconds until fragrant, ensuring the garlic does not brown.
  3. Add the cauliflower, potato, and half of the broccoli florets. Stir to coat the vegetables in the butter.
  4. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes until vegetables are fork-tender.
  5. Stir in the remaining fresh broccoli florets and simmer for an additional 5 minutes to preserve the bright color.
  6. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth and velvety.
  7. Stir in the heavy cream and lemon juice, then season with salt and pepper to taste.