Wannabe Martha

Still trying to figure out which Martha

Broccoli-Cauliflower-Watercress Soup

on January 11, 2016

Adapted from Watercress-Cauliflower SoupMartha Stewart Dinner at Home

Dinner at Home by Martha Stewart has become my favorite cookbook.  It’s arranged seasonally and meal-based – that is, there are starters, the main dish, sides/salads and dessert.  In fact, I love this book so much that I’m truly considering ordering copies for my girls to have themselves (maybe someday they’ll actually have their own household).

This soup is delightful. You can make it with all non-frozen items, and good homemade stock (just like the recipe calls for); or you can do what I usually do – use frozen veggies and good canned low-sodium stock.  If you are fortunate to live near a Publix Supermarket, then you can buy whole bags of watercress, rather than just bunches, making it even easier.  However you make it, it’s bright and tangy, light and satisfying.  The original recipe calls for just cauliflower and I’ve made it that way, but I’ve come to like it even more when I substituted broccoli for half the cauliflower.  I haven’t tried it using just broccoli, but suspect that would be great, too.  If you’re looking for a total vegetarian meal, you could use vegetable stock in lieu of chicken.

The soup is great as a starter course, a light lunch on its own, or even a great accompaniment to a Ham-and-Dijon-on-French-bread (OK fine – you can pick your own sandwich). Whatever or whenever you serve it, it’s sure to please.

Not just for soup – throw this in salad for extra tasty goodness

2 Tbsp. Olive Oil
1 12oz package frozen chopped onion
1 12oz bags frozen cauliflower
1 12oz bag frozen broccoli
2 cups low-sodium chicken broth/stock
2 cups water
2 ½ tsp. kosher salt
Cracked black pepper
1 4oz bag of water cress (or 2 large bunches, thick stems trimmed a bit)

Heat the oil in a medium sauce pan over medium heat.

Add the onion and sauté until translucent (about 5-7 minutes or so, need to allow some of the water to cook off the frozen onion). Add the broccoli and cauliflower, broth/stock, water, salt and some cracked pepper; bring to a boil, then reduce the heat and simmer until the vegetables are very tender (about 15 minutes).  Remove the pot from the heat; add the watercress and stir to wilt a bit.

I left mine with some texture and a few chunks, but you can puree this completely smooth if that’s your preference.

You can puree the soup in batches using a conventional blender, or use an immersions blender and do the work right there in the soup pot (which is what I do because I don’t have a blender any more).

That’s it. You’re done.  Soup’s On!


10 responses to “Broccoli-Cauliflower-Watercress Soup

  1. fuzziewuzziebear says:

    You make sandwiches and soup??? You should be the most popular girl in town according to all the manosphere. It was hard to find a bear video to go with soup. I guess that French speaking young bears son’t loke soup.

    • Maeve says:

      Heh…I’m taking a vacation from sandwiches (that parts hard) 😕

    • Mrs. C says:

      Thanks for sharing this video fuzzy. My 6 yr old loved it…..mostly because this scene is pretty much a recurring theme with her at our house.

      • fuzziewuzziebear says:

        Mrs. C,
        I am glad it was a hit. I discovered it not a minute before posting.There are a lot more on youtube and Little Brown Bear is a good bear. So are Mama And Papa Bear.

  2. Elspeth says:

    We had soup and sandwiches last night. Tomato soup, though. Your soup looks good, and I generally avoid green soups. LOL.

    • Maeve says:

      Heh – I’ll admit that the addition of watercress and the fact that there’s no cream does create a rather interesting texture/flavor, but I’m absolutely loving it!

  3. Mrs. C says:

    Maeve, This looks perfect for tomorrows lunch. I have all of the ingredients on hand except for the watercress which I will pick up today. The girls are home from school and some hot soup on a snowy day sounds good.

    • Maeve says:

      I know it’s pretty scandalous that I make it all from frozen (and don’t bother to chop every last thing myself), but you know, frozen veggies are super nutritious and because it’s soup, the texture of the vegetables isn’t a factor. Having made it both ways, I’ve found the difference to be so negligible as to not warrant the extra work, making this an excellent hectic-night meal (1 pot, one wand blender, no hassle). Let me know if the girls enjoy it. 🙂

      • Mrs. C says:

        I don’t think frozen is scandalous at all. It’s one natural ingredient in which it’s goodness is preserved sensibly rather than going to waste. I can’t tell you how many times I’ll buy a head of raw broccoli or cauliflower and then forget about it only to throw it out later. Such a waste of money.

      • Maeve says:

        See, I totally agree with you there – so much less waste – except for the very very rate occasion of freezer burn. I try t use the frozen as often as possible. Sure, sometimes it just doesn’t work (like with one of my absolute favorite noshes – cauliflower fritters with minted pea spread from The Kitchn – those absolutely require fresh cauliflower and I know because I tried them both ways. But funny thing is the pea pesto is made from frozen peas!!! Go Figure!).

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