Broccoli and Cauliflower Soup

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bowls of velvety green broccoli cauliflower soup garnished with cream and herbs

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This velvety, almost mousse-like broccoli and cauliflower soup is irresistible, savoury, light but creamy and so easy to make with this simple step by step recipe.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time25

Ingredients

250 g broccoli - about half a head
400 g cauliflower - about half a head
1 onion
1 clove garlic
200-250 g potato
10 g butter
1 dsp olive oil
1 pinch mixed herbs
500 ml stock
1 bay leaf
2 tsp smooth Dijon mustard
80 ml cream or milk
25 g grated parmesan

Metric - USA Cups

Instructions

Prepare the vegetables. Chop the thicker stems of the broccoli and cauliflower and separate the florets into bite sized pieces. Peel and chop the onion, garlic and potato.
250 g broccoli, 400 g cauliflower, 1 onion, 1 clove garlic, 200-250 g potato
Melt the butter into the olive oil in the pan and sauté the onion so that it is soft and golden.
10 g butter, 1 dsp olive oil
Add the garlic, potato and mixed herbs to the pan, leaving the florets for later. Fry for a few minutes longer, until fragrant.
1 pinch mixed herbs
Add the broccoli and cauliflower stems and leaves, the bay leaf and the stock to the pan and bring to a simmer. Cook for 8–10 minutes until the potato has softened but not cooked through.
1 bay leaf, 500 ml stock
Add the broccoli and cauliflower florets on top. Don’t sink them, as ideally you want them to steam cook. Cook for a further 5 minutes. Then remove the bay leaf.
Blend the soup to a creamy consistency with a stick blender.
Stir in the milk or cream (if using) and the grated cheese. Check the seasoning and adjust if necessary. Then serve hot.
80 ml cream or milk, 25 g grated parmesan

Notes

Storage

This recipe will serve six with some hearty bread, so if you are making it for one or two, you will have a leftovers for tomorrow or to freeze for later.

Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat very gently in a pan on the stove or in a Pyrex jug in the microwave on half power.

Freezer – Transfer the cooled soup to airtight containers and freeze your broccoli and cauliflower soup for up to three months.

Reheating – Defrost in the fridge overnight, or alternatively on the kitchen counter for a few hours. Reheat your broccoli and cauliflower soup in a pan on the stove top, or in a safe container in the microwave. Try not to boil it. When using the microwave, I like to use a Pyrex-style jug for ease of handling.

Hints and tips

For the best results, cook the florets for less time than the rest of the vegetables. They are delicate and shouldn’t be overcooked, whereas the stems need a bit longer to be tender.

There is no salt in the recipe for good reason. If you are using bought stock, it’s probably already in there, and the cheese can be salty too. Wait until the end and then check.

You can always add more stock but you can’t take it away without overcooking the vegetables, so don’t get carried away. I prefer a thicker soup. It freezes better too.

If you are cooking for the freezer, you can reduce the quantity of liquid, giving you a more concentrated, less space-hungry soup for the freezer that you can then dilute a little when you reheat it.

Always make the most of a good soup with a good garnish. I like fresh herbs and swirl of cream.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.