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Broccoli and Cauliflower Soup.
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Broccoli and Cauliflower Soup

This creamy broccoli and cauliflower soup is incredibly comforting and flavorful, and made in just 25 minutes!
Prep Time5 minutes
Cook Time20 minutes
Course: Soup
Cuisine: American, British
Keyword: broccoli, cauliflower, gluten free, vegan
Servings: 4
Calories: 132kcal
Author: Tonje

Ingredients

Instructions

  • Prepare your ingredients. Dice onion, and chop the broccoli and cauliflower into small florets. Grate or finely dice garlic. It’s easier to cook the vegetables evenly if the florets are of similar sizes, but they don’t have to look nice – they will be blended anyway!
  • Heat up some oil in a pot, and sauté diced onion until it’s soft and translucent. Add garlic, and sauté for another minute.
  • Add broccoli and cauliflower florets, along with the seasoning and vegetable broth.
  • Cover with a lid, and leave the vegetables to simmer for 15-20 minutes, or until they are soft enough to easily pierce with a fork.
  • Blend the soup smooth with an immersion blender or a regular blender. If you use a normal standing blender you should blend the soup in batches and be careful not to overfill the container.
  • Stir through the oat milk, or your milk of choice, to make the soup extra creamy. Serve the soup as is, or topped with some shredded cheddar or croutons for some extra bite.

Video

Notes

  • I prefer to use an immersion blender to make my vegetable soups smooth. You simply stick it in the pot of vegetables, without having to transfer it to a separate container. They are super cheap, and I highly recommend purchasing one if you don’t own one already.
  • Allow the soup to simmer until the vegetables are soft throughout. This is a key part to making the soup completely smooth.
  • Sautéing the garlic and onions before you add the remaining ingredients will make their flavor milder and more palatable. I recommend doing this in most dishes, including soups.
  • You can store leftover broccoli and cauliflower soup in a sealed container in a refrigerator for up to 4 days. The dish can also be frozen for up to 6 months.

Nutrition

Calories: 132kcal | Carbohydrates: 27g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 1167mg | Potassium: 965mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1572IU | Vitamin C: 207mg | Calcium: 160mg | Iron: 2mg