Easy Broccoli and Cauliflower Soup
Servings: 3
Calories: 258kcal
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Ingredients
- 1 onion
- 1 tsp olive oil
- ½ broccoli (2 cups, chopped, frozen is fine too)
- ½ cauliflower (2 cups, chopped, frozen is fine too)
- 4 cups vegetable broth (4 cups = 1 liter)
- 1 cloves garlic
- 1 tbsp dijon mustard
- salt and pepper to taste
- 1 tsp thyme, fresh (dried is fine too)
- 1 tbsp basil, fresh (dried is fine too)
- 1 cup cheddar cheese or ⅔ cup low fat cream (⅔ cup = 175ml)
Optional:
- 1 tbsp nutritional yeast (to keep it vegan – an excellent and low fat alternative to cheese or cream)
- 1 tbsp parsley, dried (or chives)
Instructions
- Slice the onion into rings and throw it in a big pan with the olive oil.1 onion, 1 tsp olive oil
- Cook on a low-medium for 3 minutes. Chop the garlic roughly and cook for another minute.1 cloves garlic
- In the meantime, roughly chop the broccoli and cauliflower.½ broccoli, ½ cauliflower
- Make the veggie stock as per packet instructions.4 cups vegetable broth
- 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.1 tsp thyme, fresh, 1 tbsp basil, fresh, 1 cup cheddar cheese, 1 tbsp dijon mustard
- Finally, use a hand blender and give it a blend!
- Serve with fresh bread and a few herbs of choice for garnish.
Video
Nutrition
Calories: 258kcal | Carbohydrates: 20g | Protein: 15g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 1764mg | Potassium: 722mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1860IU | Vitamin C: 143mg | Calcium: 359mg | Iron: 2mg