Creamy cauliflower and broccoli soup

Creamy cauliflower and broccoli soup

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Creamy cauliflower and broccoli soup - traditional, vegan and gluten free.
Servings: 4
Calories: 129


  • 1 onion chopped finely
  • 1 lb cauliflower broken into florets
  • 12 oz broccoli broken into florets
  • 20 floz vegetable stock
  • 15 floz skimmed milk
  • 2 tablespoons cornflour
  • salt and freshly ground black pepper


  • Place the chopped onion, cauliflower and broccoli in a large saucepan.
  • Pour in the stock and bring to the boil.
  • Reduce the heat, cover and simmer for 20 minutes.
  • Transfer the soup to a food processor or liquidiser in batches, and blend until smooth.
  • Return the soup to a clean saucepan and add the milk. Cook, stirring, until the soup just comes to the boil.
  • Mix the cornflour with a little cold water to make a paste and stir this into the soup.
  • Cook, stirring, until the liquid thickens a little.
  • Season to taste and serve the soup piping hot.
Calories: 129 kcal
Carbohydrates: 25 g
Protein: 9 g
Fat: 1g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 702 mg
Potassium: 821 mg
Fiber: 5 g
Sugar: 12 g
Vitamin A: 1072 IU
Vitamin C: 133 mg
Calcium: 207 mg
Iron: 1 mg
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