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Cauliflower and broccoli soup

A bowl of cauliflower & broccoli soup with seedy crumble

Cauliflower and broccoli soup

Name: Cauliflower and broccoli soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 1 cauliflower (about 700g); 1 broccoli (about 450g); 2 tbsp vegetable or other flavourless oil; 1 large onion finely chopped; 2 celery sticks finely chopped; 2 carrots finely chopped; 3 large garlic cloves finely chopped; 2 tsp ground cumin; 1 tsp ground coriander; 1 litre vegetable stock; 2 tsp vegetable or other flavourless oil; 50g fresh or dried breadcrumbs; 25g mixed seeds; pinch of chilli flakes; 25g parmesan or vegetarian alternative, finely grated

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 3.5 out of 5.13 ratingsRate

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Make this cauliflower and broccoli soup recipe with frozen veg, if you like. The cheesy, seedy crumble is a must-try – it takes this soup to the next level

Healthy

Low calorie

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 cauliflower

(about 700g)
1 broccoli

(about 450g)
2 tbsp vegetable or other flavourless oil
1 large onion

finely chopped
2 celery sticks

finely chopped
2 carrots

finely chopped
3 large garlic cloves

finely chopped
2 tsp ground cumin
1 tsp ground coriander
1 litre vegetable stock

For the crumble

2 tsp vegetable or other flavourless oil
50g fresh or dried breadcrumbs
25g mixed seeds
pinch of chilli flakes
25g parmesan

or vegetarian alternative, finely grated

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Nutrition: Per serving (8)

kcal161
fat8g
saturates1g
carbs12g
sugars7g
fibre6g

high
protein7g
salt0.5g

Method

step 1

Remove any wilted or brown leaves from the cauliflower. Cut the cauliflower and broccoli into bite-size florets, then finely chop the stalks and remaining leaves. Heat the oil in a large, deep saucepan over a medium heat and cook all the stalks and leaves, the onion, celery, carrot and garlic, partially covered with a lid, for 10 mins until everything is slightly softened. Remove the lid and stir in the spices and stock. Bring to a simmer, cook for 5 mins, then stir in the cauliflower and broccoli florets. Continue cooking, covered, for 10 mins more until everything is tender. Remove from the heat and blitz using a hand blender until thick and creamy. Season to taste.
step 2

Meanwhile, for the crumble, heat the oil in a small pan over a medium heat and toast the breadcrumbs, seeds and chilli flakes for 4-5 mins until golden and fragrant. Remove from the heat, season and stir in the cheese. Sprinkle the crumble over the soup to serve.

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A star rating of 3.5 out of 5.13 ratings

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