Cream of Cauliflower and Broccoli Soup
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.
Serves 2 - 3
Ingredients
Soup:
- 30g/2 tablespoons unsalted butter
- 125g/1 onion, peeled and chopped
- 8g/2 cloves of garlic, peeled and roughly chopped
- 500g broccoli and cauliflower – use florets, stems and/or leaves
- 100g floury potato, such as Maris Piper, peeled and cubed
- 400ml vegetable or chicken stock, gluten free if necessary
- ¼ – ½ teaspoon fine salt
- ¼ – ½ teaspoon freshly ground black pepper
- 100ml – 500ml 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
- 1 – 2 spring onions, trimmed and finely sliced
- chopped herbs such as chives, parsley, thyme
- fresh warmed bread – white, brown, naan, garlic or any flatbread
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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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.
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Add the chopped garlic and cook for a further minute, or until aromatic.
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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.
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Add the stock and bring to a simmer. Cover and cook for 30 minutes, or until all the vegetables are cooked and soft.
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Puree, using a stick blender or food processor, until completely smooth.
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Return to the pan (if necessary) and add sufficient milk to achieve the consistency you are looking for. I added only around 100ml.
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Reheat and serve with your chosen accompaniments.
Recipe Notes
Equipment:
- Kitchen scales and measuring spoons
- Chopping board and knife
- Stick blender or food processor
- Cast iron casserole dish or saucepan
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.