Easy Broccoli and Cauliflower Soup – The True Superfood (5 min prep!)

Easy Broccoli and Cauliflower Soup - The True Superfood - easy broccoli and cauliflower soup ready to eat | hurrythefoodup.com

You’d be forgiven if you think we’re obsessed with broccoli and cauliflower.

Not only do we now have broccoli and cauliflower soup, we also have a broccoli and cauliflower salad, and a roasted Mediterranean broccoli and cauliflower bake. That’s a lot of broccoli and cauliflower. And you know why?

Because it rocks. It’s that simple.

It’s tasty, it’s filling, it’s nutrient dense and it’s cheap.

Superfoods get shouted about all the time. Like a z-list celebrity they rise and fall from grace; sometimes you can get hold of them, sometimes you can’t. Prices tend to stay high, however.

Easy Broccoli and Cauliflower Soup - The True Superfood - easy broccoli and cauliflower soup ingredients | hurrythefoodup.com

What makes them so super, anyway?

Broccoli and cauliflower don’t cause anywhere near the excitement the latest grain or berry that grows only in moonlight on the mysterious plains near the magical waterfall does, but they should.

Both are cruciferous vegetables and are incredibly high in nutrients and vitamins. But we’ve talked about this before. You can find all the veggie goodness details and research right here and here.

What I’m more interested in today is the cooking method.

Easy Broccoli and Cauliflower Soup - The True Superfood - cook the onion and the garlic for a few minutes | hurrythefoodup.comEasy Broccoli and Cauliflower Soup - The True Superfood - add the broccoli and the cauliflower with the stock and simmer for fifteen minutes | hurrythefoodup.comEasy Broccoli and Cauliflower Soup - The True Superfood - use a hand blender and give it a blend | hurrythefoodup.com

Boiling? Roasting? Steaming? Frying?

Although all forms of cooking result in some loss of vitamins within vegetables, it is generally regarded that steaming is one of the best ways to cook veg, and boiling is not.

That’s mostly because the water soluble vitamins in veg will leak out into the water when boiled. Then they’ll be poured down the plughole when the veg is ready.

But not if you make soup! Those lovely vitamins will be retained and eaten – by you. Pretty awesome, huh?

So, make broccoli and cauliflower soup and enjoy the vitamins and nutrients at their best.

Easy Broccoli and Cauliflower Soup - The True Superfood - easy broccoli and cauliflower soup ready to serve | hurrythefoodup.comEasy Broccoli and Cauliflower Soup - The True Superfood - easy broccoli and cauliflower soup serving inspiration | hurrythefoodup.com

Easy Broccoli and Cauliflower Soup - The True Superfood - easy broccoli and cauliflower soup ready to eat | hurrythefoodup.com
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4.64 from 11 votes

Easy Broccoli and Cauliflower Soup

Make the most out of your veg with this Broccoli and Cauliflower Soup – tasty, easy, healthy, full of vitamins and only five mins to prep!
Course Mains, Soup
Cuisine Global
Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Calories 112kcal

Ingredients

Optional:

  • 1 cup cheddar cheese (grated)
  • cup cream (As an alternative to cheddar)(⅔ cup = 175ml)
  • 1 tbsp parsley, dried (or chives)

Instructions

  • Slice the onion into rings and throw it in a big pan with the olive oil.
  • Cook on a low-medium for 3 minutes. Chop the garlic roughly and cook for another minute.
  • In the meantime, roughly chop the broccoli and cauliflower.
  • Make the veggie stock as per packet instructions.
  • Throw the broccoli and cauliflower into the pan.
  • Add the stock and simmer for fifteen minutes.
  • Turn the heat off and add the cheddar cheese. Hold just a little cheddar cheese back for serving. Add the thyme, basil and mustard. Give it all a good stir and let the flavours mix together for a few minutes.
  • Finally, use a hand blender and give it a blend!
  • Serve with fresh bread and a few herbs of choice for garnish.

Notes

Our love for broccoli doesn’t end there. Check out this awesome vegan recipe. Here’s a mega-tasty cauliflower curry recipe, too!
The nutritional data used is without optional cream or cheddar cheese.

Nutrition

Nutrition Facts
Easy Broccoli and Cauliflower Soup
Amount Per Serving
Calories 112 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 1346mg59%
Potassium 373mg11%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 6g7%
Protein 3g6%
Vitamin A 1450IU29%
Vitamin C 96.6mg117%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

And in other news…

We were slightly slow to announce it, but we’re happy to say we have completely relaunched the site! It was a lot of work but we’re very pleased with the results.

If you’re new here then you won’t notice anything different – if you’ve been kicking around for a while then you’ll see how pretty and nice everything looks.

We even have a new ‘recipe super search’ where you can choose from drop down menus to find exactly the type of meal you want from ‘vegan’ to ‘low-carb’, from ‘max 10 min’ to ‘max 45 min’ and ‘desserts’ to ‘oven recipes’.

There’s so much to choose from – go have a play!

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TL;DR

Vegetables, raw or cooked in any form, are still nutritional powerhouses. Eat some, any way you like!

Our site has been revamped. Go check it out!

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20 comments

  1. 5 stars
    Been looking for a good solid broccoli and cauliflower recipe. I having some leftover veggie stock from scratch to make this tonight!

  2. Jennifer Glenesk

    4 stars
    Nice flavorful soup, but subtle flavors. I did not add any salt. Thinner than I thought is was going to be.

  3. 5 stars
    This soup is GREAT, it was quick and easy! I was in a hurry so I used a bag of frozen broccoli and a bag of frozen cauliflower. To give the soup a little kick I added some crushed red pepper flakes. The consistency was wonderful, not to thick not to thin. The family loved it. This will be my go to for broccoli soup from now on.

  4. 5 stars
    Yummmmmm currently spooning a bowl of this deliciousness into my face right now!!! I didn’t have any basil so left that out, used dry thyme instead of fresh, used a shake of celery salt, and 2 tbsp of nutritional yeast in place of the cheddar. Thank you for a delish recipe! Going into the staples ❤️

  5. 5 stars
    I liked it, but thought it needed a bit more flavor. I happened to have a small bag of dried porcini mushrooms in the pantry and about a tablespoon of goat cheese in the refrigerator. So I threw those in, gave it a stir and let it “steep” for about 20 minutes. It was perfect! Dipping a crusty piece of whole grain bread in it made it over the top.

  6. It was a little thinner than I was expecting, I also added a few extra spices and some pepper. I had it without cheese and enjoyed it – my daughter had it with cheese and she absolutely LOVED it.

  7. Jords khalifa

    Hi everyone, i have yet to try this soup i did read in an above comment that the soup is thinner then one thought, ive never made a yum soup like this dpes anyone have any ideas on how to make this soup thicker? Nothing beats a thick winter like soup. Thanks 🙂

    • Hi! There are a couple of ways – the easiest is to use more veggies and less water/broth. That thickens it right up. You can also use conflour or similar. Personally I’d throw in a couple of extra veggies for extra goodness :). Hope that helps!

  8. 4 stars
    Love! I made it minus basil and with the cheese. I think next time I’ll try the cream or a different cheese.
    I added a whole broccoli and half a big head of cauliflower and my consistency was thicker than expected based on the comments.

    I usually thicken a soup up with potato or camellia beans or chickpeas as a suggestion to those who said this was too thin!

  9. 5 stars
    Pleasantly surprised! Although fairly simple it really is good! My 16 year old had a friend over. They came to dish up and my son asked (with a questionable look on his face) “what is this?” A few minutes later I heard them saying to each other “this is actually good!”. They both came back for seconds! The friend even admitted he doesn’t usually like broccoli. I used a bag of frozen broccoli and cauliflower that also included carrots. I just ran hot water over them then put them in the food processor for a few seconds. I didn’t have cream and was afraid milk might curdle so I scooped some soup into a bowl and added a dash of milk to test (I like the look of it) and it didn’t curdle!

    • Haha, that’s great! Yes, it’s surprsing what can eventually be made edible for teenagers :D. I’m glad they enjoyed it and got some broccoli down them! Cool idea with the frozen veg too, definitely a time-saver!

  10. Delicious !! I opted for the 1 cup grated cheese method , added 4 mushrooms to the vegies and used 1/2 tsp thyme . I also added the optional 1 tbsp dried parsley . I used the premade vegie broth that comes in the carton . Thanks for sharing this…will definitely be making it again !

    • Sounds really good, Cindy! I’m glad you enjoyed it, and yes, it’s an easy recipe to put a personal twist on. I couldn’t handle the mushrooms myself but the rest sounds excellent!!

  11. 5 stars
    Delicious ! I made this using the cheddar cheese option plus added four mushrooms in with the veggies and a premade carton o f vegetable broth . Used all the recommended spices but cut back on the thyme to 1/2 tsp . Thanks for sharing this recipe , l will definitely make rhis again !

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