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Hello all and Happy Fall! It’s Kari here, chiming in from the Farm Market Deli. I wanted to share our very popular Broccoli + Cauliflower Cheddar Soup recipe with you all. I absolutely love making this soup; I feel so accomplished because I know it is going to taste amazing and it will look like I worked hard over the stove all day (even though I only spent 30 minutes)!

Serve with your favorite crusty bread (I’d suggest going with The Tiny Kitchen‘s Sourdough loaves sold outside the 21 Acres Farm Market Fridays and Saturdays!). If you really wanted to get fancy with it, serve it with some cheddar toast or in a bread bowl!

 

A jar of Kari Fetrow's Broccoli & Cauliflower Cheddar Soup made for the 21 Acres Farm Market.21 Acres Broccoli + Cauliflower Cheddar Soup

serves 4

Ingredients

3 tbsp butter or oil
1/4 cup flour (if you want a really thick soup, increase this to 1/2 cup)
1 large onion, diced
4 carrots, grated or cut into matchsticks
2 celery stalks, diced
2 heads broccoli, roughly chopped, stalk peeled and diced
1 head cauliflower, roughly chopped
2 cups stock (veggie, chicken, beef, mushroom, any you have on hand. In the 21 Acres deli we use a shiitake mushroom stock)
1 1/2 cups whole milk
2 cups Golden Glen Creamery’s Sharp Cheddar Cheese, shredded
1 tsp salt
1/4 tsp pepper

Directions

Start by adding the butter or oil to a dutch oven over medium to medium high heat, then add the onions, celery, and carrots. Sauté until soft and translucent, about 4 minutes.

Add the flour and stir constantly for 2 minutes. Add the stock, broccoli, and cauliflower. Bring to a boil and simmer for 20 minutes on medium low heat, until the broccoli and cauliflower are tender.

Turn down to low heat and add the milk, cheddar, salt, and pepper. Stir well. Then use an emulsion blender or transfer to a blender and blend for a second just to smooth the soup out (you can blend to your desired chunkiness). Enjoy!

 

About Kari Fetrow

Kari Fetrow creates delicious deli items for our Farm Market. Kari is a graduate from the University of Washington with degrees in both Inorganic Chemistry and Biochemistry. This is where she found her love for sustainability and organic farming. Kari has a restaurant and catering background, so you will usually find her in the kitchen preparing food or in the Market putting together beautiful sample platters or cooking up something yummy for customers to snack on. Moreover, Kari is mother to three beautiful children, whom often can be found running amok in the market on Saturdays or out on the farm feeding our resident goats.

If you’re seeking new and creative recipe ideas take a look here. Some of these are tried and true from our kitchen team, others are staff favorites and many are from volunteers and Farm Market customers. All feature local ingredients from farms who use sustainable and regenerative practices. Tell us if you find one that you like!

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