- Preparation time
- 1 mins
- Cooking time
- 30 mins
- Super Easy
- 6 people
- Meal course
- Posted by
- Posted on
- February 19, 2016
This Creamy Cauliflower and Broccoli Soup is a great way to have a low calorie lunch, but packed with good vegetables!
Even our vege hating 3 year old regulary requests this.
Its another quick and easy soup to make.
The ingredients call for frozen veg, but can also be made ofcourse with fresh.
Frozen is often much cheaper than fresh, and i often use it so i can quickly throw on a soup for lunch without having to chop and prepare.
Seeing as things are snap frozen these days, it still contains all the goodness!
Personally, I find frozen broccoli and Cauliflower’s texture to be a bit “meh” for other purposes, but for a soup, it’s great!
Now, you may not have heard of the brand stock I have listed here, but if you can find it, DEFINATELY try it!
It is the nicest stock EVER and all their products are VEGAN and GLUTEN FREE!
It comes in stock cubes and Bouillon powder.
I know it is sold in Australia and the USA, and it is now available in the UK, sold on amazon.
All their range of Stocks are entirely VEGAN, and they also do vege, and Beef flavours!
Do an amazon search for “Massel stock” and you will find what is available.
Here is the chicken stock link :http://www.amazon.co.uk/Massel-Natural-Bouillon-Chicken-Flavour/dp/B00VMF9S8M/ref=sr_1_1?ie=UTF8&qid=1455915814&sr=8-1&keywords=massel
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Raspberry Mousse Imprime Entremet, as seen in the Free Mousse E-book for members of Plantified.
Creamy Cauliflower and Broccoli Soup
1 bag frozen Cauliflower (approx 900gms)
1 bag frozen Broccoli (approx 900 gms)
2 litres boiling water
Massel “chicken” flavoured stock (to taste)
500 ml soy milk (or other suitable plant based milk)
Drizzle of olive oil
- Boil 2 litres of water.
- Add the Cauliflower and Broccoli to the saucepan,and boil until soft.
- Once soft, remove half of the water, and set aside. (you may add most of it back in later.)
- Add the 500 ml soymilk to the saucepan along with the stock and with a blender or an immersion blender stick, puree the soup until it is super smooth.
- Add back the remaining liquid until you get a nice, smooth creamy soup. You don't want it too thick or you'll feel like you're eating a bowl of pureed veg, but you don't want it so thin, that it's not satisfying. I ended up adding back ALL the remaining liquid, and it was the perfect consistency, but given that the amount that will evaporate off etc, will be different for everyone, you will need to just go by what looks perfect for you. Serve with a little drizzle of olive oil on top and cracked black pepper.