Cream of Cauliflower and Broccoli Soup

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A velvety, smooth and silky soup made with broccoli, cauliflower, potato and onion. Quick, easy and very economical to make, this vegetarian soup is ideal to serve as a starter or a light lunch, with some fresh, crunchy bread, on the side.

Why do I love this soup?

I love this soup for many reasons, not least its flavour, texture and how easy it is to make. However, I also love that I made it purely from broccoli and cauliflower stems and leaves left over after making this Roasted Cauliflower and Broccoli Three Cheese Risotto. Using up food, which I would otherwise have discarded, gives me much joy! If you are not using leftovers to make this recipe, make sure you use the florets, stems and leaves; there should be no waste.

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This creamy soup is low in fat, naturally gluten free and can also be vegan

Not only does this soup use up scraps and leftovers, it uses milk, as well as stock, to help create a creamy soup, without the need to add cream or extra butter. However, if you are that way inclined, (as I am!) a good glug of cream stirred into the soup, or drizzled on top, is utterly delightful. Also, assuming the stock has no gluten, this vegetarian recipe is naturally gluten free. Furthermore, it can be easily made to suit a vegan palate by simply replacing the butter with coconut or olive oil and using coconut milk instead of dairy milk.

How to make Cream of Cauliflower and Broccoli Soup

Collect all your ingredients together:

For the soup –

• unsalted butter
• onion, peeled and chopped
• garlic, peeled and roughly chopped
• broccoli and cauliflower – use florets, stems and/or leaves – chopped
• floury potato, such as Maris Piper, peeled and cubed
• vegetable or chicken stock, gluten free if necessary
• fine salt
• freshly ground black pepper
• milk (I use full cream dairy milk.) – I needed only 100ml as the vegetables had a high liquid content

Suggested toppings and serving options –

• gruyère, comté, or strong cheddar, grated or finely crumbled
• drizzle of cream or natural yoghurt
• croutons, either plain, garlic or cheese
• scatter over chopped, cooked crispy bacon
• add some small cooked florets of broccoli and/or cauliflower
• spring onions, trimmed and finely sliced
• chopped herbs such as chives, parsley, thyme
• fresh warmed bread – white, brown, naan or any flatbread
• garlic bread

How to make this wonderful soup:

1. Peel and chop the onion. Heat the butter in a cast iron pan or saucepan, over a moderate heat and add the onion. Cook for 4 – 5 minutes, until soft and lightly caramelised, stirring from time to time.
2. Add the chopped garlic and cook for a further minute, or until aromatic.
3. Add the chopped cauliflower, broccoli and peeled and chopped potato. Continue to cook for a further 5 minutes until softened, but not browned. Stir from time to time.
4. Add the stock and bring to a simmer. Cover and cook for 30 minutes, or until all the vegetables are cooked and soft.
5. Puree, using a stick blender or food processor, until completely smooth.
6. Return to the pan (if necessary) and add sufficient milk to achieve the consistency you are looking for. I added only around 100ml.
7. Reheat and serve with your chosen accompaniments.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.