Let your tastebuds rejoice with this broccoli and cauliflower soup. Not only packed with vegetables but also with flavour. A creamy, dreamy, cheesy soup the whole family will love.
This soup is the ultimate in flavour. Which is a no brainer with the addition of cheese and cream, of course it is going to taste sensational! Don’t despair if you are after a low calorie, low-fat version of this recipe. I’ve included a skinny makeover in the recipe notes.
Index
Ingredients
- Chicken Stock: Store bought is fine, you can also use vegetable stock or water.
- Olive Oil: Use a mild flavoured olive oil. This can be substituted for any mild tasting oil of your choice.
- Cauliflower: You can use frozen cauliflower in this recipe.
- Broccoli: You can use frozen broccoli in this recipe.
- Cream: I use standard pouring cream, low fat can be used too.
- Garlic: If not using fresh garlic, 1 teaspoon of crushed garlic from a jar/tube can be substituted.
- Vintage Cheddar: Any sharp tasting cheese can be used.
- Leek: This can be substituted with one white onion
- Croutons: Optional for garnish
- Chives: Optional for garnish
Recipe Walk Through
Place a large heavy based pot or dutch oven over a medium heat. Heat oil, then add leek.
Cook leek until soft and translucent, be careful not to burn. This will take 8 minutes. Add garlic last minute or two.
Add cauliflower and broccoli.
Add stock until vegetables are just covered (approximately 1L). Add a little extra water if needed.
Give the mixture a stir to combine.
Bring to the boil then reduce heat to a simmer partially covered with pot lid for around 20 minutes or until vegetables are tender.
Remove pot from the heat and leave to cool slightly.
Add cheese and stir to combine.
Using a stick blender, blend the ingredients in the cooking pot.
If you don’t have a stick blender, blend in batches in a blender. Be careful as the mixture is hot.
Return soup back to the stove over a low heat.
Add cream and stir through.
Taste broccoli and cauliflower soup, season with salt as required.
The Finishing Touches
I love to finish this soup off with some crunchy croutons and chives. The croutons for texture and the chives for their mild onion flavour.
The Healthier Version
This soup isn’t un-healthy by any means. But if you are really watching your diet it is pretty easy to make a healthier version of this soup. All it takes is a couple of simple changes.
- Replace the chicken stock with water.
- Omit the cheese or use a low fat cheese.
- Do not use cream. Luckily cauliflower is very creamy when blended anyway.
I hope you enjoy this delicious broccoli and cauliflower soup as much as I and my family do. It is a great winter warmer but also light enough to enjoy in autumn and spring!
Sara xxx
Recipe
Broccoli and Cauliflower Soup
Ingredients
- 1 tablespoon olive oil
- 1 leek finely sliced (white part only)
- 2 garlic cloves crushed crushed
- 650 grams cauliflower cut into florets
- 400 grams broccoli cut into pieces
- 1 litre chicken stock
- 120 grams vintage cheddar cheese roughly 1 cup, coarsely grated
- 125 mls pouring cream (½ cup)
Instructions
- Place a large heavy based pot or dutch oven over a medium heat. Heat oil, then add leek.
- Cook leek until soft and translucent, be careful not to burn. This will take 8 minutes. Add garlic last minute or two.
- Add cauliflower and broccoli.
- Add stock until vegetables are just covered (approximately 1L). Add a little extra water if needed.
- Give the mixture a stir to combine.
- Bring to the boil then reduce heat to a simmer partially covered with pot lid for around 20 minutes or until vegetables are tender.
- Remove pot from the heat and leave to cool slightly.
- Add cheese and stir to combine.
- Using a stick blender, blend the ingredients in the cooking pot.
- If you don’t have a stick blender, blend in batches in a blender. Be careful as the mixture is hot.
- Return blended soup in pot back to the stove over a low heat. Add cream and stir through.
- Taste and season with salt as required.
- Serve with crunchy croutons and fresly chopped chives
Notes
- Replace the chicken stock with water.
- Omit the cheese or use a low fat cheese.
- Do not use cream. Luckily cauliflower is very creamy when blended anyway.
- Replace the chicken stock with vegetable stock or water.
- Use vegan cheddar cheese.
- Do not use cream. Luckily cauliflower is very creamy when blended anyway.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;
Nutrition
More Soup Recipes
Clam Chowder – like a hug from the inside
Spicy Celeriac Apple Soup – a spicy winter warmer
Japanese Rice Soup – pure comfort in a bowl
Jewish Penicillin – the ultimate chicken soup recipe
Alexandra
Absolutely delicious – we would be happy to curl up on the sofa and enjoy this tasty soup anytime!
Sara McCleary
Hi Alexandra, thanks so much! It is curl up in comfort kind of soup.
Farah
I can’t think of a better match then broccoli and cauliflower together- can’t believe I haven’t tried this before! Thanks for the wonderful recipe.
Sara McCleary
Hi Farah, os glad you are loving the combination!
Jessie
We the last few days here have been soup weather and this one would be perfect! Adding to my list to make.
Sara McCleary
H Jessie, it has been a great recipe up my sleeve for those soup kind of days. Hope you enjoy when you make.
Janelle • Plant Based Folk
I love the combination of the broccoli and the cauliflower together. Yum – great recipe
Sara McCleary
Thanks so much Janelle, it is a winning combo.
Beth
Yum! My husband is going to love this recipe! I can’t wait to make this! It looks so delicious and tasty!
Sara McCleary
Hi Beth, hope that hubby loves it as much as mine did 🙂