Cauliflower and Broccoli Soup

    1 hour

    A creamy curry flavoured cauliflower and broccoli soup. It's ready within the hour, but the longer it simmers the better the flavour. Serve with crusty bread and butter.

    188 people made this

    Serves: 4 

    • 1 litre chicken stock
    • 1 onion, finely diced
    • 1 head cauliflower, finely diced
    • 1/2 head broccoli, finely diced
    • 1 teaspoon curry powder
    • 1 tablespoon chicken stock powder
    • 1 pinch salt and pepper, to taste
    • 1/4 cup (30g) plain flour
    • 1/2 cup (125ml) milk
    • 2 cups grated cheddar cheese

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. In a large saucepan combine chicken stock, onion, cauliflower and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender.
    2. Season with curry powder, chicken stock, salt and pepper.
    3. In a bowl combine flour and milk. Whisk briskly until there are no lumps. Add mixture to soup stirring continuously as soup thickens.
    4. Stir in cheddar cheese until completely melted.

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    Reviews in English (128)


    Our household's all come down with winter colds, and this soup was the perfect comfort food! I added three minced garlic cloves and a couple teaspoons minced fresh ginger to the onions and sauteed them in olive oil before adding the other ingredients. I also used vegetable stock to make it vegetarian. For a truly aromatic experience, serve with a few drops of hot sauce. Super-yummo and the perfect meal if you're under the weather.  -  19 Jul 2015


    Loved this....although I made some changes....I sauteed the onion, 2 cloves of minced garlic, and some baby carrots in some evoo. Then I added 2 bunches of broccoli and a large head of cauliflower washed and cut into small pieces, added pepper, crushed thyme and a sprinkle of cayenne(didn't have any curry). I let that cook for about 5-7 minutes, then added the chicken broth(low sodium) and added an extra cup of water with a chicken boullion packet. Let that cook until the veggies were tender and then I whipped it through my food processor making sure I left some chunks for texture. Added that back to the pot, mixed 1% milk with the flour, let that thicken, adjusted the seasonings, and added 1 pk of shredded cheddar and the kernels of 1 leftover corn on the cob shaved off. (It was like I cleaned out the fridge!) What a fabulous soup!!! Nice and thick and rich with so many veggies.....even my 1 year old loved it....will make again and keep in my rotation for the fall/winter!!  -  19 Aug 2007  (Review from Allrecipes USA and Canada)


    I thought this recipe was excellent. My entire family enjoyed it. Like everyone else, I made a few changes to it though. I initially sauteed the vegetables in oil to soften them. Once tender, I added my "broth." I added a total of 8 cups of "broth" - well, water, and added two chicken and one vegetable bouillon cubes. That made this soup go a lot further, and still retained the taste. I used two bunches of broccoli, and half a head of cauliflower. I also shredded in two carrots, and added 4 cloves of garlic, minced. I then used a hand blender in the pot to smooth out the soup. Next time I may leave some chunks to add a little more texture. Overall, I was very pleased with this soup, and will definitely make it again.  -  22 Jul 2008  (Review from Allrecipes USA and Canada)