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Silky Cauliflower, Broccoli, Carrot Soup

A silky versatile soup that can made from any many mixes of veggies

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Author Pot of Gold Food Blog

Ingredients

  • 4 cups chicken or vegetable stock
  • 1 large onion diced
  • 2 stalks celery diced
  • 2 carrots sliced or really any quantity you want
  • 1 tbsp salt divided or less to taste
  • 2 tsp ground black pepper
  • 1 bunch broccoli chopped in bite size pieces
  • 1 head cauliflower chopped in bite size pieces
  • 4 tbsp butter, or olive oil, or avocado oil
  • 8 tbsp all purpose flour or flour of your choice
  • 3 cups milk

Instructions

  1. Dice onion, celery, and carrots.

  2. In large stock pot add chicken or vegetable stock, onion, celery, and carrots. Cover and simmer 20-30 minutes

  3. Add cauliflower, and any other longer cooking veggies if you are using some. Cover and simmer 5 minutes. 

  4. Add broccoli and any other shorter cooking veggies if you are using them. Add 2 tsp salt and 2 tsp ground black pepper. Cover and simmer an additional 10 minutes. Turn to low

  5. An saucepan on low melt butter or add oil of your choice.  Add flour stir and cook to create a thick roux. Slowly add milk while stirring with a whisk.  When combined cook and stir continually over medium heat until thickened.

  6. Gently stir  in thickened milk sauce to soup.  Do not bring soup to a boil at this point. Taste for salt and black pepper levels.  Add more if necessary.