Broccoli and cauliflower soup

Broccoli and cauliflower soup

5 from 1 vote
Recipe by Gregory Knox Course: SoupCuisine: InternationalDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

The creamy broccoli and cauliflower soup with potatoes is truly amazing. It just feels so good on a cold day when you need some comfort.

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Ingredients

  • 1/2 medium 1/2 croccoli

  • 1/2 medium 1/2 cauliflower

  • 2 medium 2 potatoes

  • 1 small 1 onion

  • 2 cloves 2 garlic

  • 1 tsp 1 coconut oil

  • 1/2 cup 1/2 coconut milk

  • 4 cups 4 vegetable stock

  • to taste to taste salt

Directions

  • Cut the broccoli and cauliflower into equally sized pieces.
  • Peel the potatoes and cut them into equally sized pieces.
  • Fry the onion in the coconut oil, add the chopped garlic and fry briefly.
  • Add the broccoli, cauliflower and potatoes, cover with the hot vegetable stock and cook until the potatoes are soft.
  • Purée the rest of the vegetables with a stick blender.
  • Finally, stir in the coconut milk and bring to the boil again.

Notes

  • You can substitute fresh broccoli or cauliflower with frozen. The end result is just as good.

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Gregory Knox
Gregory Knox

I'm Gregory, a father and animal lover. Ex vegan store owner and a foodie. My fascination in researching and pushing the limits of vegan nutrition takes me to new heights.