cauliflower, broccoli, and chedder cheese soup

Cauliflower, broccoli and cheddar cheese soup

Between the flu pandemic and colder weather, we're craving warm bowls of goodness. Recently, I modified Jamie Oliver's Cauliflower and Cheese Soup to use a relatively old broccoli in my veggie drawer. Plus, I decided to increase the soup's fiber and protein by adding chickpeas, which help to thicken it (full disclosure: got the bean idea from my friend Maria at Fresh Eats who included beans her mushroom soup).

Ingredients:

2 carrots, peeled and chopped
2 onions, chopped
Head of broccoli, chopped (discard stem)
Head of cauliflower, chopped
2 cloves of garlic, chopped
2 litres of low-sodium chicken or vegetable broth
28 oz can of organic chickpeas, rinsed and drained
2 cups of old white cheddar, grated
1 tbs Dijon mustard
1 tbs dried thyme
Kosher salt & freshly ground pepper

Cook all of the chopped veggies and garlic in a large pot over medium heat until soft (about 10 minutes). Add the chicken stock and bring to a boil. Add the chickpeas. Turn down the heat and cover with a lid. Simmer for about 10 minutes. Then, cool for a few minutes.

Add the grated cheese, mustard, thyme, salt and pepper. Blend with an immersion blender until smooth. Return to the stove to simmer until warm.

Serve with fresh Russian rye bread (recommended by my mother!) for a warm lunch.