Cauliflower Broccoli Soup
This basic cauliflower and broccoli soup recipe is a tasty vegetarian soup recipe that can be enjoyed for lunch or as a starter. If you leave out the optional crème fraîche and cheddar cheese ingredients, you have a purely vegan cauliflower & broccoli soup.
Cauliflower and Broccoli Soup
Soup recipes with cauliflower
Cauliflower is a vegetable connected to the mustard family. It contains carbs and protein and several vitamins like vitamins C, B and K. Broccoli is a vegetable related to the cabbage family and is also rich in vitamins C and K whilst also containing carbs and protein. Both are very low in fat, making them perfect ingredients for a healthy soup.
Soups are fairly easy to make and this one is no exception. It can be prepared in less than 20 minutes and whilst it is not very calorific, it is full of goodies and very filling. This means it may suit a dietary plan if you are looking for something which will fill you up but not overload you on calories.
And it has the added advantage of tasting even better the day after you make it. If you have any leftover, you just keep it covered in the fridge until the next day.
If you serve this up with some buttered crusty bread you can even get away with serving it up as a main course.
Roasted cauliflower and broccoli soup
If you had a bit more time on your hands you could make a roasted cauliflower and broccoli soup by roasting the florets at 180C in the oven for 15-20 minutes before boiling the ingredients together. This gives it a bit more of an interesting nutty taste, and does take a bit longer to cook.
Or perhaps adding some crispy bacon to garnish the soup could give it an extra kick and variety of taste.
Alternatively, you can make a cream of broccoli and cauliflower soup by adding some cream to the soup after you have blended it. But really we do not think it needs it, unless you are maybe on a keto diet and need the fats. But, really the possibilities are endless.
I hope you enjoy this recipe and looking forward to hearing how you get on.
Enjoy!
How to make cauliflower and broccoli soup
Cauliflower and Broccoli Soup
This vegetarian cauliflower and broccoli soup recipe is a super way to get a good dose of your daily vitamins. Super for lunch or as starter, serve up with some tasty buttered crusty bread.
Ingredients
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp olive oil
- 3 mushrooms (about 80g)
- 180g cauliflower florets
- 180g broccoli florets
- 1-litre hot vegetable stock
- 2 bay leaves
- Fresh thyme stalks
- 1 tsp Marmite
- Salt and pepper to taste
Optional
- A dollop of crème fraîche
- Some grated cheddar cheese
Instructions
- Fry the onion and garlic together in the olive oil for about 4 minutes.
- Prepare the cauliflower and broccoli florets by cutting them and removing the stalks.
- Then add the vegetable stock and the cauliflower, broccoli and mushrooms. Remove the thyme leaves from the stalks and add the leaves and the bay leaves to the mix. Bring to a boil then reduce the heat and simmer for about 10-15 minutes.
- Then remove the bay leaves, remove from the heat and use a hand blender to liquidize the ingredients into soup. Make sure any lumps are removed.
- Add the Marmite and season with salt and pepper to taste.
Notes
If you wish to vary the taste, add a dollop of crème fraîche and some grated cheddar cheese.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 913mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 5g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
