Photo Credit: Jewish Press

It’s cold outside and what can be better than a heartwarming bowl of soup? I love soup, Hubby loves soup, and so does our two-year-old son. He loved this soup so much that he asked for seconds! It’s extremely easy to cook and can also be made in advance and frozen. Sometimes when I’m in a fancy mood I will even go the extra mile to bake homemade croutons out of rye bread: just cube and spray with some olive oil spray, paprika, garlic powder and toast for a few minutes. I happen to love broccoli, and by adding some shredded cheese to my soup, it always turns it into a full meal. If broccoli is not your thing, this same recipe can be used with only cauliflower instead. Serve this soup with some salmon or a baked potato for a light and easy winter dinner. Enjoy!




Creamy Broccoli Soup

Serves: 5-6
Vegetarian, Parve, Low-Fat



1 bag frozen winter mix – cauliflower and broccoli
2 Yukon gold potatoes
1 onion
3 frozen garlic cubes
32 oz. vegetable stock (I use Manischewitz)
1½ cups of water
1 tsp. dried dill
Salt and pepper
1 bay leaf
2 tsp. avocado oil



Sauté the onions in avocado oil along with the garlic cubes.

Add the bag of frozen veggies and continue to sauté for a few minutes.

Peel and dice the potatoes and add them to the pot.

Season with generous amounts of salt and pepper.

Add the dill and bay leaf.

Pour the veggie stock and water to cover and bring to a boil.

Simmer for 45 minutes to an hour, then blend with an immersion blender. Enjoy!

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