Broccoli and Cauliflower Soup {Easy 20 Minute Recipe}
This easy Broccoli and Cauliflower Soup recipe makes a quick family lunch or no-fuss dinner. Full of nutrients and flavour, you can batch cook for convenience and use frozen veg for a super quick method!
Servings: 4
Ingredients
- 400 g Broccoli
- 400 g Cauliflower
- 1 Onions peeled and chopped
- 2 Cloves garlic
- Salt and freshly ground black pepper To taste
- 750 ml Stock Good quality
- 300 ml Milk
- 120 g Cheddar cheese
To serve (optional):
- 50 g Cheddar cheese
- Croutons Homemade or shop bought
Instructions
- Wash and chop the broccoli and cauliflower into large chunks. Finely slice your onion and crush the garlic.
- Put the broccoli, cauliflower, onions, garlic, stock and plenty of salt and pepper into a large saucepan.
- Bring to the boil and simmer for 15 minutes or until the vegetables are just cooked through.
- Remove from the heat. Add the milk and cheese and blend until smooth.
- Heat through again before serving if needed.
- Top with the remaining grated cheese and croutons if using.
Notes
Vegetables: Either fresh or frozen is fine to use.
Stock: You can use vegetable or chicken stock in this recipe, depending on your preference. If you like a thinner soup, add slightly more, or less for a thicker heartier version. I like Marigold Boullion Powder.
To make in the slow cooker: Add the same ingredients and cook on HIGH for 3-4 hours or LOW for 5-6 hours.
Optional toppings: You can put any cheese you like into this soup. It would be delicious with Parmesan, Stilton or Gruyere, or a combination. It is a great way of using up leftover bits of cheese in your fridge. Croutons would also be good.
Vegan: Simply omit the cheese in this recipe and swap the milk for a dairy-free version.
Nutrition
Calories: 287kcal | Carbohydrates: 23g | Protein: 18g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 1110mg | Potassium: 846mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1600IU | Vitamin C: 141.6mg | Calcium: 481mg | Iron: 1.5mg