Description
A creamy, comforting broccoli and cauliflower soup that comes together in just 20 minutes. Packed with vegetables and rich cheddar flavor, it’s the perfect quick and nourishing meal for lunch or dinner.
Ingredients
400 g (14 oz) Broccoli, chopped
400 g (14 oz) Cauliflower, chopped
1 Onion, peeled and chopped
2 Cloves garlic, crushed
Salt and freshly ground black pepper, to taste
750 ml (3.25 cups) Vegetable or chicken stock
300 ml (1.25 cups) Milk
120 g (4 oz) Cheddar cheese, grated
To serve (optional): 50 g (2 oz) Cheddar cheese and croutons
Instructions
- Wash and chop the broccoli and cauliflower into large chunks. Finely slice the onion and crush the garlic.
- Add the broccoli, cauliflower, onion, garlic, stock, salt, and pepper to a large saucepan.
- Bring to a boil, then reduce heat and simmer for about 15 minutes until the vegetables are tender.
- Remove from heat, stir in the milk and cheddar cheese.
- Blend the soup until smooth using a stick blender or a regular blender.
- If needed, reheat gently before serving.
- Top with extra grated cheese and croutons, if desired.
Notes
Use frozen broccoli and cauliflower for convenience.
Substitute cheddar with Parmesan, Stilton, or Gruyere for a different flavor.
Make it vegan by omitting cheese and using oat or almond milk.
Add nutmeg, mustard powder, or smoked paprika for extra flavor.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Reheat gently and add a splash of milk or stock to adjust consistency.
Can be made in a slow cooker: cook on HIGH for 3–4 hours or LOW for 5–6 hours.
Nutrition
- Serving Size: 1 bowl (approx. 350ml)
- Calories: 210
- Sugar: 6g
- Sodium: 530mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 30mg
