Easy broccoli and cauliflower soup
This easy broccoli and cauliflower soup is ready within 30 minutes. You can add some chilli to it for a spicy version. I prefer it with chicken broth but for a vegan version you can use vegetable stock. Serve it with crusty bread.
Ingredients
Method
- Finely chop the onion and garlic. Roughly chop the carrot then the broccoli and cauliflower.
- Heat the oil in saucepan over medium heat. Gently sauté the onion for about 5 minutes, until softened. Add the garlic and cook for another minute, then add the carrot, broccoli & cauliflower, and sauté for another 5 minutes.
- Add the stock and bay leaf, bring to a boil, then simmer for 15 minutes over low heat, or until the veggies are tender.
- Remove the pot from the heat, discard the bay leaf, then add the parsley leaves and a spoonful of cider vinegar.
- Using a stick blender, pulse until you get a smooth soup.
- Taste and adjust the seasoning and vinegar. Add more stock if it’s too thick.
- Serve warm.