Name: Cauliflower and broccoli soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 tbsp olive oil; 1 onion; 2 cloves of garlic; 1 large carrot; 1 medium potato; 1 medium broccoli; 1 medium cauliflower; 1 L vegetable broth; 200ml unsweetened almond milk; 3 tbsp nutritional yeast; 1 handful of coriander leaves; Salt and pepper; Fresh lemon juice & coriander leaves to serve

Cauliflower and broccoli soup

14 Oct 2019

by Wholeness

Prep Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes

Background

If you like creamy soups but want to go vegan, plant-based milks are really good substitutes for single cream. This vegan Cauliflower and broccoli soup is made with almond milk, although soy, coconut or oat milk would work well too. It’s creamy, yummy, healthy and really easy to make!

Ingredients

1 tbsp olive oil
1 onion
2 cloves of garlic
1 large carrot
1 medium potato
1 medium broccoli
1 medium cauliflower
1 L vegetable broth
200ml unsweetened almond milk
3 tbsp nutritional yeast
1 handful of coriander leaves
Salt and pepper
Fresh lemon juice & coriander leaves to serve

Instructions

Finely chop the onion and garlic. Roughly dice the carrot and potato, then chop the broccoli and cauliflower.
Heat 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, potato, broccoli & cauliflower, and sauté for another 5 minutes.
Add the stock and almond milk. Bring to a boil, add the nutritional yeast, then reduce heat to low and simmer 20 minutes until the veggies are tender.
Remove from heat, add the coriander leaves and a spoonful of lemon juice.
Using a stick blender, pulse until you get a textured or smooth soup, depending on your liking. Taste and adjust the seasoning and lemon juice. Add more stock if it’s too thick.
Serve warm, garnished with coriander leaves.