More BD weekend kitchen fun!

This soup was an experimental version of one of wuff's favorite soups: Creamy Cauliflower. This soup adds Broccoli for a change in flavors, and brings in Avocados to ramp up the creamy, luxurious richness.

It was a little thin and "Lacking something", when wuff first sampled it, even with the addition of a bit of heavy whipping cream at the end. But when wuff blended in the Avocados, they totally made the dish!

This is a nice, thick, satisfying, rib-sticking soup with lovely creamy flavor. And it can be made fully Vegetarian if desired, though wuff used some butter and chicken stock in the prep of this version.

However, if you want to go "Lacto" Vegetarian with it, just leave out the Chicken Stock and go with all Veggie Stock instead. You could even push this all the way to Vegan by using all Olive Oil and leaving out the butter, and not using any of the heavy cream at all. Perhaps add another Avocado in that case to replace some of the fats from the absent cream, or even a bit of Cashew Cream or Coconut Cream (or some of both) if you want even more creaminess.

Though this is nearly all pureed veggies, it still makes a very satisfying and comforting, thick bowl of deliciousness. The flavor is surprisingly rich.

And all those veggies and fiber are probably really healthy too! *grin*

ENJOY!

INGREDIENTS:
2 lg heads Cauliflower
2 lg bunches Broccoli
3 lg Avocados
1 lg Onion, rough chopped
5 C hot water + 1 1/2 TBS Better Than Bullion Chicken Base and 1 TBS Better Than Bullion Veggie Base (Or all Veggie base for Vegetarian option)
3 TBS Minced Garlic
1 TBS Butter + 1 TBS Olive Oil (or all Olive Oil for Vegetarian option)
2 tsp Mrs Dash Table Blend herb mix
1 tsp Salt (plus more to taste)
1 tsp ground Black Pepper (plus more to taste)
1 C Heavy Cream

Sprinkle of Sweet Paprika for garnish

Immersion Blender & Instant Pot Multi-Cooker

DIRECTIONS:
Cut off any discolored ends on the stalks of broccoli and any of the heavy green leaves on the cauliflower. Cut and separate the florets and dice up the stems (they have nice flavor and nutrition too!). No need to be too precise here, as the pot will cook them to softness and then you're going to blend them. You just want to be sure all the chunks cook all the way through so they blend smoothly

Set the pot to "Saute" or "Brown" mode. Add the olive oil & butter and allow to heat until the butter starts to foam. Add the chopped onions and cook until starting to turn translucent, then add in the minced garlic and cook another minute or two

Add in the 5 cups of the Chicken or Veggie broth (or all Veggy for Vegetarian option), the cauliflower, broccoli, salt, pepper, and seasoning and stir

Change the Pot from Saute/Brown to Pressure mode. Put on the lid and be sure it is set to pressure. Pressure cook at high pressure for 8-9 minutes to be sure all the stems and bits are nice and soft

When time is up, do a quick release. Cut the avocados in half, remove the pit, and scoop the innards out into the pot (don't get any peel in there). Add the cup of heavy cream. Using an immersion blender, blend the soup until creamy and no lumps remain.

If necessary, thin with a bit of chicken or veggie stock

Serve into warmed bowls and sprinkle with a bit of sweet paprika as garnish

!DEVOUR!