Broccoli-Cauliflower Soup


  • 4 cups of Smith's Farm broccoli florets
  • 4 cups of Smith's Farm cauliflower florets
  • 4 cups baby spinach
  • 3 cups low-sodium chicken broth or low-sodium vegetable broth
  • ½ cup chopped shallots
  • ½ cup whole milk
  • ½ teaspoon salt
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Bring a large pot of water to a boil over high heat. Add broccoli and cauliflower; cook for 3 minutes. Remove 2 cups of broccoli and cauliflower florets with a slotted spoon; set aside. Add spinach to the pot; cook until the broccoli and cauliflower are tender and the spinach has wilted for about 2 minutes. Drain. Working in batches if needed, transfer the mixture to a blender; add broth and shallots. Secure the lid on the blender and remove the centerpiece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds. (Use caution when blending hot liquids. Alternatively, transfer the drained broccoli and cauliflower back to the pot; add broth and shallots and process using an immersion blender.)

  2. Return the pureed soup to the pot. Stir in milk and salt. Cook over medium-high heat, stirring occasionally, until steaming, about 2 minutes. Remove from heat. Ladle evenly into 8 bowls; top with the reserved broccoli-cauliflower mixture, cheese, and parsley.


Thank you to Eating Well for this great recipe!

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