This vegetarian broccoli and cauliflower soup is really easy to make, with just a few ingredients. It’s on the table within half an hour.
Made by Véronique
Published at 2021-12-01, this recipe is for 6 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Break a handful each of broccoli and cauliflower into very small florets and set aside. Roughly chop the rest of the cauliflower and broccoli. Peel the stem and roughly chop it too, because it would be a shame to throw it away.
Peel the onion and garlic cloves and roughly chop them. Peel the potato and cut it into chunks.
Heat a dash of olive oil in a large saucepan and sauté the onion and garlic. After a few minutes, add the broccoli and cauliflower and cook for around 5 minutes more.
Add the potato along with the vegetable stock and bring to the boil. Once the soup is boiling, reduce the heat, cover with a lid, and let it simmer for around 15 minutes.
Bring a small saucepan of water to the boil and cook the small broccoli and cauliflower florets until al dente.
Purée the soup in a blender, or with a stick blender, and season with salt, pepper and a pinch of nutmeg.
Serve the soup with the small broccoli and cauliflower florets, a swirl of cream and extra nutmeg. Enjoy your dinner!
Which potatoes are best for soup?
It is best to use floury potatoes when making soup, but waxy potatoes can be used. Floury potatoes thicken the soup, making it slightly creamy.
Can I make the soup more spicy?
If you want to make the broccoli and cauliflower soup more spicy, you can add curry powder and / or smoked paprika, in addition to nutmeg.
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