Vegetarian Broccoli And Cauliflower Soup Recipes
VEGETARIAN BROCCOLI AND CAULIFLOWER SOUP
Growing up I always loved my mom's broccoli and cauliflower soup! Now that I'm an adult, I've created my own version suited to my personal tastes. This is a vegetarian soup and can easily be made vegan with dairy substitutes (I use soy milk). My fiance likes reduced-fat sharp Cheddar and crackers with his soup. Enjoy!
Provided by aes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 50m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 13.5 g, Cholesterol 1.2 mg, Fat 0.7 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 137.5 mg, Sugar 5.6 g
BROCCOLI SOUP WITH CAULIFLOWER (VEGAN)
Creamy Vegan Broccoli Soup with Cauliflower
Provided by Healing Tomato
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 475 degrees.
- In a bowl, add broccoli, cauliflower, onions, garlic, ginger, red chili pepper, sea salt and oil
- Mix well and spread them out on a baking tray
- Place in the oven and roast for about 20 minutes or until the broccoli and cauliflower crowns are browned
- Remove from the oven and let them cool for about 5 minutes
- Add the roasted veggies into a blender.
- Add water and blend on high speed until the soup is very smooth
- Transfer the contents into a medium pan and set the heat to medium-high
- Add lite coconut milk, salt, pepper and bring to a boil
- Mix the lime juice before serving
Nutrition Facts : ServingSize 4 g, Calories 593 kcal, Carbohydrate 52 g, Protein 7 g, Fat 40 g, SaturatedFat 15 g, Sodium 1996 mg, Fiber 7 g, Sugar 6 g
BROCCOLI AND CAULIFLOWER SOUP
Easy, tasty, low calorie soup
Provided by valerie88
Time 40m
Yield Serves 4
Number Of Ingredients 0
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.
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4.8/5 (13)Category SoupCuisine Gluten-Free, Oil-Free, VeganEstimated Reading Time 5 mins
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4.9/5 (11)Total Time 30 minsServings 4Calories 220 per serving
- Heat oil and butter in a 4 to 5 quart Dutch oven or stockpot over medium until the oil shimmers and the butter is melted. Add the onions and cook until softened, about 5 minutes. Add the garlic and cilantro stems and stir until fragrant. Sprinkle in the turmeric and curry powder and mix with the onions until all is colored yellow with the spices. Add a splash of stock and stir to make sure the spice powders have dissolved.
- Pour in the rest of the stock, the coconut milk, and the broccoli and cauliflower, plus 1 teaspoon of salt. Increase heat to high and bring just to a boil, then reduce heat to medium-low to maintain a gentle simmer. Cover partially with a lid or a piece of foil, and cook 15 to 20 minutes, until the vegetables are tender enough to be pierced with the tip of a knife. The broccoli should still be bright green (not the olive drab it turns when over cooked). Turn heat to low.
- Transfer soup to blender, and add the mustard, herbs, a big pinch of salt, and a grind of pepper. Purée until completely smooth* - the herbs and broccoli should be reduced to flecks. (If necessary, process the soup in batches, adding the mustard and herbs to the first batch. Return all of the soup to the pot and taste. Add a squeeze of lemon juice, a pinch of salt, and taste again. Repeat, adding more lemon juice and salt until seasoned properly (I find it takes about 2 tablespoons of lemon juice and 1/2 teaspoon salt to reach my liking). Before serving, add a grind of black pepper.
HEARTY VEGETABLE SOUP WITH BROCCOLI AND CAULIFLOWER | …
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5/5 (3)Estimated Reading Time 4 minsServings 4Total Time 40 mins
- Heat the oil in a large saucepan over medium heat. Add the onions and sauté for 4 minutes until they start to soften. Stir in the garlic and cook until fragrant, about 1 minute.
- Add the cumin, smoked paprika, red pepper flakes, salt and pepper. Continue cooking for 3 minutes until the onions are soft and translucent.
- Pour in the tomatoes, vegetable broth and water. Bring the soup to a boil and reduce the heat to simmer for 20 minutes.
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4.8/5 (61)Total Time 35 minsEstimated Reading Time 4 minsCalories 186 per serving
- Heat oil in a soup pot or Dutch oven over medium heat. Add onion, 1/2 tsp salt, and a grind of pepper and sauté for 5 minutes, or until softened. Add garlic and cook for another minute.
- Add carrots, broccoli, cauliflower, and potato and sauté for another 3-5 minutes. Add flour and stir well to combine.
- Add broth, milk, nutritional yeast and another 1/2 tsp salt. Bring to a boil and then reduce heat to low and simmer, covered, for 15-20 minutes or until veggies are tender. Remove from heat and stir in lemon juice. Season with salt/lemon juice to taste until the flavors really pop.
- Use an immersion blender to blend half the soup, leaving some chunky for texture. You can also blend half in a blender, being careful as the soup will be very hot!
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5/5 (37)Total Time 35 minsCategory Main CourseCalories 249 per serving
- In a large pot, heat the oil and butter over medium-low heat until the butter melts. Add the onion and cook until it is very brown and soft, about 8 minutes (this develops big flavor so be patient). Increase the heat to medium. Add the carrots, and cook for 3 minutes, stirring occasionally. Stir in the garlic, salt, pepper, and thyme. Sprinkle the flour over the vegetables and mix to combine.
- Cook until the flour disappears, about 2 minutes. Slowly stir in the broth. Add the milk, broccoli and cauliflower. Bring to a simmer. Place a lid over the pot, leaving it partially uncovered, and let simmer until the broccoli and cauliflower are tender, about 15 minutes, stirring occasionally.
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- Preheat the oven to 200C/400F. Heat the olive oil in a saucepan over medium-high heat. When hot add the onion and saute for around 4-5 minutes until softened and a little translucent.
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5/5 (133)Category SoupCuisine AmericanTotal Time 50 mins
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
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- Add stock, broccoli and cauliflower. Turn heat to high and bring soup to a boil. Turn heat down to medium and simmer 20-30 minutes until vegetables are soft.
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- In a jar that can be sealed, add the macadamia nuts and cover with fresh water. Set aside for 30 minutes, then rinse with fresh water.
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- Pour the broth into a stockpot, and bring to a boil. While heating, core and chop cauliflower and broccoli. Remove any tough ends and peel any thick stems.
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