Vegivore Eats | Broccoli, Cauliflower and Cheddar Chowder

Does anyone remember the last time we really saw the sun?  I mean, I'm fine with this rain, don't get me wrong (reminds me of living in the wondrous Pacific Northwest), but the darkness and gloom make me want to burrow; to stay warm.  Put on my slippers and call it a day...as soon as I wake up.  Under covers and pajamas forever!
But that's not how normal, functioning members of society operate, so up and dressed we get, ready to face the (albeit cloudy) day ahead.
It's days like today I feel especially lucky that I get to cook for a living (and generally, from home).  I might have three burners going for business, but there's still that one open for the possibility of whatever it is I'm in the mood for.  And today I'm in the mood for soup.
This is not a particularly difficult dish to make, but it does have a secret ingredient that makes it different than most recipes, higher in vitamin C and fiber than most recipes, creamier than most recipes while still lower in fat and even lower in sodium than most recipes (by as much as 35%!).

Using broccoli from Kimball Fruit Farm, homemade vegetable stock, heady sharp cheese, fresh herbs, organic cauliflower and canned Great Northern beans (secret ingredient alert!), this chowder is a mainline to silken vegetarian nutrition.  Fills you up to the top and keeps you there longer than the takeout dinner you'd planned on. For something with only a handful of major ingredients, the flavor is unexpectedly big.

Served in an Au Bon Pain bread bowl because why not.  The staff totally thought I was weird buying a bowl without soup.  ..."Dudes, I need the bowl for reasons, okay"

BROCCOLI, CAULIFLOWAH AND CHEDDAH CHOWDAH

serves 6-8

1 Tbs olive oil

1 large yellow onion, chopped

4 cloves of garlic, sliced*

1 head of broccoli, cut into florets (about 1/2lb, 3-4 cups)

1 head of cauliflower, cut into florets (about 1/2lb, 3-4 cups)

1 tsp each fresh tarragon, oregano, rosemary and thyme

3 cups vegetable stock, divided

1 cup water

14oz can of Great Northern beans, drained and rinsed

1 cup fresh-grated extra sharp cheddar, plus extra for garnish

salt and pepper to taste

Heat the olive oil in a heavy-bottomed soup pot over medium-high heat.  When shimmering, add the onion and garlic and stir occasionally for a few minutes, infusing the oil and softening the onion.

Add your broccoli and cauliflower florets, as well as the herbs, and cook them in the essentially dry pot for a few minutes, stirring occasionally before adding 2 cups of stock (add it when you get nervous that the pot is *too* dry).  Let the stock come to a boil, then cover and cook for approximately 7 minutes -- florets should be tender.

Stir in the rinsed beans, the cheese and some salt and pepper.  Use an immersion blender to puree the soup entirely.  Thin with additional stock as needed. Salt and pepper to taste.

Transfer to bowl, garnish with extra cheese (or some sour cream, yum) and serve warm.

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*PRO TIP: slice your garlic vs. mince it to maximize the surface area and promote browning vs. burning.