Cauliflower and Broccoli Soup

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    Cauliflower and Broccoli Soup

    Cauliflower and Broccoli Soup

    (130)
    1hour


    129 people made this

    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.

    Ingredients
    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

    Directions
    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 and Ratings
    Global Ratings:
    (130)

    Reviews in English (130)

    JettJaguar
    0

    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

    by
    73

    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)

    by
    37

    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)

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