1 Medium Head Broccoli

1 Medium Head Cauliflower

4 Tbsp Butter

3 Cups Bone Broth

1 8oz Block Aged Sharp Cheddar – Shredded

1/2 tsp Nutmeg

1 tsp Turmeric

2 Cloves of Garlic – Minced

1/4 Cup Prepared French Onion Dip

Salt and Pepper to taste

In a 5.5 quart dutch oven, add 4 tbsp of butter, 1 cup of fresh filtered water, roughly chopped cauliflower and broccoli and 3 cups of bone broth. Cover and then simmer on medium/low until tender. About 15 minutes

Once Veggies have become tender, remove lid to add minced garlic, turmeric, nutmeg, salt and pepper. Stir occasionally and let simmer another 10 minutes.

With handheld potato masher, begin mashing the broccoli and cauliflower until you reach the desired consistency. You may also choose to blend for a smooth consistency. I prefer texture.

Reduce heat to low, adding shredded cheese and french onion dip, stirring until it has dissolved. Reserve a small amount of cheddar for garnish. Serve immediately!

Soup season is upon us! The magical time of year where you’re finally able to open your windows again and the thought of the stovetop heating up your kitchen doesn’t make you want to individually pluck your eyelashes out. Yes, I’m THAT dramatic about the summer heat.

Taking a spin on a classic, I gave the combo of cauliflower and broccoli that extra somethin’ somethin’ with the addition of French onion dip, making this a comforting meal in a bowl for those chilly fall evenings.

As promised, this soup begins with a base using your kitchen essential – bone broth!! That deep rich flavor lends an extra hand to giving that ultimate umami sensation, that takes a dish from ”meh” to HEY WHOA! I should put that in the directions, huh? Taste ’til you hit the Hey Whoa…

Blending smooth or leaving your soup with texture is completely up to you. I love having the bite sized pieces of vegetables, but it’s entirely your preference here. If you do decide to blend, always remember, heat equals expansion, so use extra care when mixing in a bullet or traditional blender. Ain’t nobody got time for burns. I tend to use a potato masher, which gives me a great mix of puréed and pieces and it takes less than 30 seconds.

Garnishing your finished masterpiece is half the fun here, and the possibilities are endless. More bacon? Less bacon? ALL the bacon? Like I said, endless. But really, top it with some extra cheese, bacon, a little dollop of dip, scallions… there’s no wrong way on this one.

Now get your favorite sweater out, wrap up in a fluffy blankey and settle in for the night with a big ol’ bowl of your new favorite soup.