Broccoli and Cauliflower Soup
This healthy broccoli and cauliflower soup is low fat, full of flavour and texture. It’s so easy to make and can stand alone as a simple light meal.
Equipment
- Large deep sauce pan with lid
Ingredients
- 2 tablespoons olive oil
- 28 grams (1 ounces) butter skip the butter to make this vegan
- 200 grams (7 ounces0 onion roughly chopped
- 150 grams (5.3 ounces) carrot cut into small dice
- 50 grams (1.76) celery roughly chopped
- 2 cloves garlic minced or grated
- 3 cups chicken stock use vegetable stock or water to make it vegetarian/vegan
- 1 x 400 grams (14 ounces) can diced tomatoes
- 140 grams (4.93 ounces) potato chopped into small dice
- 1 tablespoon dried parsley or dried Italian herbs
- 150 grams (5.3 ounces) broccoli roughly cut the head and stem into small pieces
- 150 grams (5.3 ounces) cauliflower roughly chopped into small pieces
- 1 teaspoon salt or to taste
Garnish - optional
- chopped fresh parsley
- freshly grated parmesan cheese
Instructions
- In a large deep saucepan, heat the oil and butter (if using) over a medium heat. Add the onions, carrot, and celery and cook and stir for about 5 minutes. Add the garlic and cook for 1 minute more.
- Pour in the stock (or water), canned tomatoes, potatoes, and dried parsley, and bring to the boil. Turn down the heat to a little higher than low, put the lid on and simmer for 10 minutes.
- Add the broccoli and cauliflower, turn up the heat and bring back to the boil. Turn down the heat and continue to simmer uncovered for about 5 minutes or until the broccoli and cauliflower are cooked through.
- Add salt and pepper and adjust the seasoning to your taste.
- Serve garnished with chopped parsley and or grated parmesan cheese.