Go Back

Curried cauliflower and broccoli soup

Here is another recipe for a healthy everyday soup - but this one's so delicate and tasty it could also fit well in a menu for a dinner party! Use low-fat coconut milk if you want to keep it low-cal.  You can serve this curried cauliflower and broccoli soup with naan bread, chapati or steamed rice.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium head broccoli
  • 1 medium head cauliflower
  • 1 Tbsp olive or coconut oil
  • 1 onion
  • 1 garlic minced
  • 1 Tbsp fresh coriander stems
  • ½ teaspoon ground turmeric
  • 1 heaped tsp mild curry powder
  • 1 can coconut milk
  • 1 litre vegetable stock
  • 2 Tbsp chopped fresh coriander leaves
  • 1 lemon
  • salt and freshly ground pepper

Method
 

  1. Discard the leaves of the cauliflower. Cut the broccoli and cauliflower florets off their stem, them chop the stems finely.
  2. Finely chop the onion and garlic.
  3. Heat the oil over medium heat. Add the onions and cook for about 5 minutes until softened. Add the garlic and coriander stems, stir for a minute, then add the turmeric and curry powder and mix until the onion is well coated.
  4. Pour in the stock and the coconut milk. Add the broccoli and cauliflower (including the stems). Bring to a boil, then reduce heat to low. Cover with a lid, and cook 15 to 20 minutes, until the vegetables are tender.
  5. Using a stick blender or liquidiser, process the soup until roughly textured. Add the fresh herbs and season with salt and pepper to your liking. Blitz again until smooth and velvety.
  6. Serve warm (reheat if necessary).