My kids have always claimed to not like hate broccoli.  Yet, (and here’s a little glimpse into my food philosophy) I keep serving it.  Much to my children’s chagrin, broccoli has continued to end up on their plate in one way-shape-or-form.  Now, after all those times serving broccoli, one child can get down bits of the stem without gagging, and the other can eat the tops of the “trees” without keeling over, but we have in no way overcome their loathing of that delicious and nutritious, green vegetable.

So imagine my utter surprise when I created this Broccoli-Cauliflower Cheese Soup and, ready – they loved it.  Yes, one actually loved it – the other, though he wouldn’t admit he loved it, licked his bowl clean.

In addition to the broccoli which packs a nutritional punch, this soup contains a whole head of cauliflower which has been in the news a lot lately as a “superfood”.  According to Prevention Magazine: “White fruits and vegetables provide protection against stroke… Researchers credit apples and pears, whose skins are rich in the protective flavonoid quercetin.”  Now, want to make this insanely healthy soup even more kid-friendly?  Serve it in a bread bowl.  Instant fun.

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Kid-Approved Broccoli-Cauliflower Cheese Soup

Special Equipment:  Immersion blender or blender, soup pot or dutch oven

Ingredients:

• 4 tbsp butter, divided
• 2 tbsp flour
• 2-3 stalks broccoli, roughly chopped
• 1 small head cauliflower, cut into florets
• 1 medium onion, chopped
• 1 medium russet potato, peeled & quartered (2 russet potatoes if thicker soup is desired)
• 64 oz good quality chicken broth (or vegetable broth)
• 8 oz extra sharp cheddar cheese, grated
• Salt & pepper to taste
• Small  round loaves of bread for Bread Bowls (optional)

Directions:

1. In a large Dutch oven or soup pot, melt 2 tbsp butter over medium heat.
2. Add onion and saute until tender and just beginning to brown.  Remove onion from pot.
3. Add last 2 tbsp butter, melt and then whisk in the flour.  Cook 2 minutes (to eliminate the raw flour taste).
4. Whisk in chicken broth.
5. Add onion back to pot.  Add broccoli, cauliflower and potato.  Simmer until all veggies are just past tender.
6. Purée with immersion blender until desired consistency (i like a few chunky bits left in) or transfer (most) of soup to blender an puree that way then return to pot.
7. Add the shredded cheese.
8. Continue to cook, stirring occasionally, until melted and incorporated (5 min).
9. Adjust seasonings with salt & pepper as needed.
10. Serve in bread bowls (optional)

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If you give this recipe a try, let me know how it goes over with your kids by leaving a comment here or on Facebook.  Together we will bring Real Food back to the table for our children.  Until next week…