When the weather turns colder it can be tricky to come up with healthy lunch recipes. Hello Broccoli and Cauliflower Soup! I don’t know about you but when I’m cold the thought of a salad for lunch makes me shudder a bit. Soup, my friends, is a healthy hug in a bowl that we all need at lunchtime or even for a lazy dinner. This recipe is really quick to make (even better if you batch cook and freeze). Serve it with crusty bread and extra cheese and you are good to go. We can simplify this even more by using all frozen veg (the best hack because – no chopping!) and if you’d rather make it in the slow cooker instead, the instructions are below.
Why you’ll love this Broccoli and Cauliflower Soup recipe
⭐️ So tasty, quick and hardly any effort ⭐️ No prep – just throw it all in ⭐️ Delicious leftovers – cook once, eat twice! Just a bit of chopping and then it’s all in the pan until it’s time to blend. Of course, there’s the slow cooker method too if you’d prefer to do the prep earlier in the day (I have to say, this is so good when you know you’re going to be pushed for time when lunch or dinner comes around.) I wanted to create a soup recipe that involved loads of goodness and flavour, but also didn’t take too much chopping or peeling. Broccoli and Cauliflower tick those boxes! Plus they’re great value for money, easy to get hold of, and quite often they’re the veggies we have in the fridge already, so we can use up what’s left. They taste amazing together AND we can even buy them as frozen ingredients, so all we have to do is put them in the pan (we can also use frozen onion and garlic for prep that takes seconds).
More soup recipes
⭐️ Slow Cooker Cream of Vegetable ⭐️ ⭐️ Easy Tomato Soup ⭐️ ⭐️ Slow Cooker French Onion Soup ⭐️ ⭐️ Courgette Soup ⭐️ ⭐️ Parsnip Soup ⭐️ ⭐️ Pea and Ham Soup ⭐️
Cheese Croutons – Homemade or shop bought
How to make Broccoli and Cauliflower Soup
Substitutions
Vegan – Simply omit the cheese in this recipe and swap the milk for a dairy-free version, and it will be suitable for vegans. Check your stock packet to make sure
This is a perfect make-ahead or batch cook recipe. It just needs reheating on the hob until warmed through before serving. In the freezer You can also freeze the soup in an airtight container for 2-3 months. You should defrost it overnight in the fridge and reheat thoroughly. You can use vegetable or chicken stock in this recipe, depending on your preference. If you like a thinner soup, add slightly more, or less for a thicker heartier version. I like Marigold Boullion Powder. You can put any cheese you like into this soup. It would be delicious with Parmesan, Stilton or Gruyere, or a combination. It is a great way of using up leftover bits of cheese in your fridge. Croutons would also be good. You can simply enjoy this with some chunky bread on the side, but if you’d like to make it as part of a bigger meal, you could make cheese on toast, a jacket potato, or a nice sandwich like a Tuna Melt. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
