Best Broccoli And Cauliflower Soup Recipes

POTATO CHEDDAR SOUP WITH BROCCOLI AND CAULIFLOWER

Steps:

• In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
• Add garlic and continue cooking.
• Add potatoes, carrots, and chicken stock.
• Bring to boiling; reduce heat.
• Cover and simmer for 1 hour.
• Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems.
• Coarsely chop tender stems.
• Core and separate cauliflower into small flowerets.
• Add broccoli stems and cauliflower to potato mixture.
• Cover; simmer 45 minutes.
• Add broccoli flowerets and cook, covered, for 15 minutes more.
• Add milk, cream, cheese, salt, and pepper to vegetable mixture.
• Lightly puree with a potato masher until coarsely blended to desired texture.
• Add water, if needed, to desired consistency.
• Note: I use an immersible blender.

BROCCOLI AND CAULIFLOWER CHEESE SOUP WITH SAUSAGE

Steps:

• Melt butter in heavy saucepan over medium heat.
• Add sausage and sauté until beginning to brown, about 4 minutes.
• Using slotted spoon, remove sausage from pan.
• Add onions and 1 teaspoon of caraway seeds.
• Sprinkle with pepper.
• Reduce heat to medium low and cook 4 minutes, stirring occasionally.
• Mix in potatoes.
• Add broth and bay leaf.
• Simmer until potatoes are tender, stirring occasionally and breaking up potatoes with spoon, about 25 minutes.
• (Can be prepared 1 day ahead, cover and refrigerate sausage and soup separately. Bring soup to simmer over medium heat before continuing). Add broccoli and cauliflower to soup and simmer until just tender, about 10 minutes.
• Stir in cream and sausage, simmer until heated through.
• Add cheese and mix until melted.
• Season to taste with salt and pepper.
• Discard bay leaf.
• Sprinkle with caraway seeds and serve.

VEGETARIAN BROCCOLI AND CAULIFLOWER SOUP

Steps:

• Heat olive oil in a stockpot over medium-low heat; cook and stir onion, leek, and garlic until fragrant, 3 to 5 minutes. Add cauliflower, broccoli, and potatoes to onion mixture; cook and stir until potatoes are lightly browned, about 5 minutes.
• Increase heat to medium-high; stir broth and enough water to cover vegetables into mixture. Stir curry powder, turmeric, bay leaf, salt, black pepper, and cayenne pepper into broth-vegetable mixture. Loosely cover pot with a lid and bring soup to a boil; reduce heat and simmer until vegetables are softened, 20 to 25 minutes.
• Whisk milk and flour together in a bowl until smooth and thickened; stir into soup along with nutritional yeast until soup is slightly thickened, about 5 minutes. Remove soup from heat and allow to slightly cool and thicken.

TIM PERRY'S SOUP (CREAMY CURRY CAULIFLOWER AND BROCCOLI SOUP)

Steps:

• In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender.
• Season with curry powder, chicken bouillon, salt, and pepper.
• In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens.
• Stir in Cheddar cheese until completely melted.

BROCCOLI AND CAULIFLOWER SOUP MADE SIMPLE!

Steps:

• Heat oil in a large soup pot Add onions and celery and cook until tender Add cauliflower and broccoli and cook for five minutes stirring occasionally S& P to taste Add 3 cans of broth and cook for 15 minutes until veggies are cooked through Do not cover (and your cauliflower won't have a strong "cabbagey" smell) Mash veggies with a potato masher until in small pieces Add thyme, last can of broth and one can evaporated milk This soup may be made "richer" by omitting the last can of broth and adding two cans of evaporated milk. If you do, be sure not to boil. Treat as you would any cream soup/stew/chowder.

BROCCOLI AND CAULIFLOWER SOUP

Steps:

• Roughly chop the onion, garlic, broccoli and cauliflower. Firstly add the onion, garlic and cooking oil to a large cooking pot (for a healthier option try sunflower fry spray).
• Once the onion and garlic has softened (this will only take a couple of minutes) add the chopped broccoli and cauliflower. Then add the stock, this should cover approx. half the ingredients. For more broth type soup add approx. another 100-200ml of water
• Add a pinch of salt and pepper and then bring the stock to a simmer and cover with lid. Once the ingredients have become soft (after approx. 20 mins) pour the ingredients into a blender or use a hand blender.
• Tip - For a creamer soup add cream or a couple of potatoes (bear in mind, potatoes will take longer to cook, so consider part boiling them before adding into the soup pot). This soup can also be frozen.

CAULIFLOWER AND/OR BROCCOLI SOUP (WW 0 POINT SOUP)

Steps:

• Dice cauliflower and/or broccoli.
• Slice 2 cups carrots, chop 1/2 cup onion.
• In a 5 quart saucepan, add all ingredients except salt and pepper.
• Cover and simmer until vegetables are tender (about 20 minutes).
• Strain off and reserve most of the liquid. Place vegetables in a food processor and puree. {OR mash vegetables, still in pan with potato masher til of desired consistency}.
• Add pureed vegetables and reserved liquid (if you wish for a more liquid soup) back into the pot.
• Add salt and pepper and re-heat.

BROCCOLI AND ROASTED CAULIFLOWER CHEESE SOUP

Steps:

• Heat oven to 350 degrees.
• Toss cauliflower with oil, salt and pepper. Place on cookie sheet. Bake until brown. Cauliflower can also be tossed with softened cream cheese to make creamy.
• In large skillet, heat oil on medium. Add parsnips, celery, leeks, garlic and butter. Saute until soft.
• Add broccoli and approx 2 cups broth to skillet. Cover and cook until soft.
• In a large sauce pan, add 2 cups broth, Velveeta and Philadelphia Cream Cheese. Heat on low, stirring.
• Add contents of skillet to blender and puree, adding additional broth for easy pureeing.
• Add broccoli to cheese sauce; whisk to prevent burning.
• Add remaining broth to soup little at a time, to desired thickness. Season to taste.
• Serve in individual bowls. Top with roasted cauliflower and drizzle with sweet chili sauce.

TIM PERRY'S SOUP (CREAMY CURRY CAULIFLOWER AND BROCCOLI SOUP)

Steps:

• In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
• In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

LOW FAT BROCCOLI AND CAULIFLOWER SOUP

Steps:

• Cut broccoli and cauliflower into small florets.
• Combine onion and garlic in a large saucepan with 1 tablespoon water, stir constantly over heat until onion is soft.
• Add stock, potato, celery, broccoli and cauliflower.
• Bring to boil, reduce heat and simmer for 10 minutes or until potato is tender.
• Add marjoram place in a food processor and blend until smooth.
• Return to pan, add milk and parsley, reheat before serving.

BROCCOLI AND CAULIFLOWER SOUP WITH CORN

Steps:

• Melt the butter in a large pan over moderate heat, add the carrot, scallions, celery and onion. Cover and sweat for 5-10 minutes until soft.
• Add the flour and stir it in until well incorporated. Meanwhile, heat up the stock in a separate pan.
• Whisk in the vegitable stock. Then addthe broccoli and cauliflower stalks and fine ground pepper to taste. Bring to a boil, reduce to a simmer for 10 minutes, then blend in a food processor or blender.
• Return the soup to the pan over heat. Add the corn and the broccoli and cauliflour florets, simmer for 5-10 minutes. Finally, add the herbs and cream and salt to taste, bring up to temperature and serve.

TIM PERRY'S SOUP (CREAMY CURRY CAULIFLOWER AND BROCCOLI SOUP) [91]

Steps:

• In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper. In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

VERY LIGHT CAULIFLOWER AND BROCCOLI SOUP

Steps:

• Chop all vegetables. Pan fry cauliflower and broccoli in a very hot buttered pan in small batches to get some browning. Set aside.
• Heat 1 teaspoon canola oil and 2 tablespoons water on medium high in a stock pot. Add chopped onion, fennel, and carrot. Add a large pinch of salt and pepper. Cook about 5 minutes or until white vegetables become somewhat translucent. Add garlic and stir. Cook until garlic is fragrant.
• Add vegetable stock and bay leaf. Bring to a boil, then simmer for 15 minutes.
• Add reserved cauliflower and broccoli as well as the parsley. Cook for another minute. Finish with lemon juice. Salt and pepper to taste.

CREAM OF BROCCOLI AND CAULIFLOWER SOUP

Steps:

• Saute onion in olive oil. Add broth, broccoli, cauliflower, and garlic. Lower heat, cover, and cook until tender. Cool slightly.
• Puree in blender in batches usig milk as needed. Pour back into pot.
• Add packets of soup mix, butter, and rest of milk. Adjust thickness of coup to taste with milk. Add butter (optional).
• Cook on low for 20 minutes. Season to taste.

CAULIFLOWER AND/OR BROCCOLI SOUP (WW 0 POINT SOUP)

Steps:

• Dice cauliflower and/or broccoli.
• Slice 2 cups carrots, chop 1/2 cup onion.
• In a 5 quart saucepan, add all ingredients except salt and pepper.
• Cover and simmer until vegetables are tender (about 20 minutes).
• Strain off and reserve most of the liquid. Place vegetables in a food processor and puree. {OR mash vegetables, still in pan with potato masher til of desired consistency}.
• Add pureed vegetables and reserved liquid (if you wish for a more liquid soup) back into the pot.
• Add salt and pepper and re-heat.