1
Add the broccoli, cauliflower, and diced potato to the pot. Sprinkle flour over the vegetables and stir for about 2 minutes to coat evenly.
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2
Pour in vegetable broth and half-and-half. Bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes until the vegetables are tender.
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3
Use an immersion blender to blend half of the soup, leaving some chunks intact. Adjust the seasonings. If the soup is too thick, add a splash more of broth or half-and-half as needed.
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