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broccoli and cauliflower soup in a bowl topped with croutons and chives

Broccoli and Cauliflower Soup

Recipe Author: Sara McCleary
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.
There is a low fat version included too.
5 from 5 votes
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Soup
Cuisine Australian
Servings 6
Calories 222 kcal

Equipment

  • chopping board + sharp knife
  • large heavy based pot with lid
  • Stick blender

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

Healthier Version
  • 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.
Vegan Version
  • 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.
Cooks Notes
All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
  • 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;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)

Nutrition

Calories: 222kcalCarbohydrates: 13gProtein: 10gFat: 16gSaturated Fat: 9gCholesterol: 44mgSodium: 189mgPotassium: 601mgFiber: 4gSugar: 4gVitamin A: 1074IUVitamin C: 114mgCalcium: 224mgIron: 1mg
Keyword easy low fat soup recipe, recipes using broccoli, soup with cheese
Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles