Healthy Cauliflower and Broccoli Soup

This easy-peasy cauliflower and broccoli soup will tempt even those that are not fans of eating vegetables. It’s a great way to get into more healthy habits and increase your vitamin intake in a delicious manner. It comes together in under 30 minutes and it’s ideal for meal prepping or a fuss-free weeknight meal. 

Growing up I wasn’t a big fan of either cauliflower or broccoli. That’s mainly because, most of the time they served as a side dish, boiled and lightly seasoned. We looked at it like an “undesirable”, but necessary thing. Now, I’m sure that wouldn’t appeal to anyone, right?!

Everything changed when I found chef Ottolenghi’s recipes. His approach towards vegetables is not only compelling but incredibly delicious too! His work has inspired me in trying new things, use more spices and combine different vegetables that pair well. As a result, this cauliflower and broccoli soup came about and it’s just so good! 

WHAT GOES INTO CAULIFLOWER AND BROCCOLI SOUP

Ingredients: 

For the Soup: 

• Leeks: 1 small leek, thinly sliced will be needed. Alternatively, you can use 1 small white onion.

• Garlic: As the soup is quite plain as both cauliflower and broccoli don’t have too much flavour, I personally like the lightly punchy flavour of garlic. 

• Potatoes: The potato acts as a bond between the two main ingredients and it contributes to the texture. Because potatoes are starchy, the result will be a creamier, slightly thicker soup.

• Cauliflower & Broccoli: Use an equal amount of cauliflower and broccoli florets. About 200 g of each. 

• Butter: Adds a subtle flavour to the base of the soup.

• Olive Oil: A few tablespoons are required for sauteeing the vegetables. 

• Vegetable Stock: About 1.5 L of vegetable stock will be needed. You can buy a ready-made, good quality vegetable stock from upper supermarkets or make your own by adding 1 x vegetable cube to water and mixing well. Alternatively, you can use just water.

• Harissa (optional): 1/4 teaspoons of ground, harissa spice. Harrisa is a seasoning made with coriander seeds, dried garlic and chilli flakes. 

• Salt

• Pepper

For the Topping: 

• Cauliflower and Broccoli Florets: Keep a handful of florets and boil in a separate pot in salty water. Drain, and add them as a topping. It adds both texture and visual interest to the soup. 

• Stilton Cheese: Stilton, gorgonzola, parmesan, pecorino or even goat cheese would work beautifully with this creamy soup. 

• Walnuts: I used a handful of walnuts that I toasted in a pan for about 5 minutes, then roughly chopped them and scattered them over the soup.

• Parsley: I choose parsley as it’s more delicate in flavour and not overpowering, however, you can swap it for coriander or even dill if you prefer. 

Healthy Cauliflower and Broccoli Soup

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This easy-peasy cauliflower and broccoli soup will tempt even those that are not fans of eating vegetables. It comes together in under 30 minutes and it's ideal for meal prepping or a fuss-free weeknight meal. 

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Ingredients

For the Soup:

• 1 small leek (90 g), thinly sliced
• 2 galic cloves, sliced
• 2 medium potatoes (180 g) cut into cubes
• 1/2 cauliflower florets (200g)
• 1/2 broccoli (200 g)
• 30 g butter
• 2 tablespoons olive oil
• 1.5 litre vegetable stock
• 1/4 tablespoons ground harissa spice
• salt
• pepper

For the Topping:

• 4 tablespoons double cream
• a handful of roasted walnuts, roughly chopped
• stilton cheese, crumbled, about 40 g
• 50 g broccoli florets, pre-boiled for 4 minutes in salted water
• 50 g cauliflower florets, pre-boiled for 4 minutes in salted water
• a handful of parsley

Instructions

1. Add the vegetable stock to a pot and heat it up, ready to use.
2. To a separate medium-sized pot, heat 2 tablespoons of olive oil and the butter. Add the leeks and cook on medium-high heat, stirring occasionally for about 3 - 4 minutes. Then, combine with the garlic and harissa spice and cook for another minute.
3. Mix in the potatoes, cauliflower and broccoli florets and pour in the hot stock. Cover with a lid and cook for 15 - 20 minutes, or until the vegetables are soft.
4. Transfer the soup into a blender and blitz until smooth. Season with salt and pepper according to your taste. Depending on the capacity of your blender you might want to divide the soup into batches. Alternatively, if you have a hand blender available use that instead.
5. Let it cool for 5 minutes, then serve to add the toppings.
6. Store the leftover soup (if any) into an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.

Notes

You might also want to try this creamy cauliflower soup or this celeriac and potato soup!

Tip:

If you wish to obtain a thicker soup, reserve some liquid before transferring the soup to a blender. Slowly add more liquid until you reach your desired consistency.