Broccoli Cauliflower Soup

Broccoli Cauliflower Soup

35 minutes
Calories 120kcal


  • 2 cups broccoli florets (chopped small and rinsed)
  • 3 cups cauliflower florets (chopped small and rinsed)
  • 1 cup carrots (chopped small and rinsed)
  • 1 tablespoon olive oil ,
  • 1 white onion (chopped small and rinsed)
  • 4 cloves garlic (chopped small and rinsed)
  • 6 cups vegetable broth ,
  • 15 ounces diced tomatoes (chopped small and rinsed)
  • 1 tablespoon dried mixed herbs (chopped small and rinsed)
  • 1 pinch crushed red pepper flakes (chopped small and rinsed)
  • salt ,
  • cracked black pepper ,
  • grated parmesan cheese (chopped small and rinsed)
  • flat leaf parsley (chopped small and rinsed)


  • 1. In a large pot or saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant about 2 minutes. Add carrot and cook stirring occasionally for 2 – 3 minutes. Add the broth, tomatoes, Italian herbs, red pepper flakes, salt and pepper. 2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together. 3. Stir in the rinsed broccoli and cauliflower florets, and continue to simmer gently until cooked through but still crunchy, approx. 5 minutes. 4. Adjust seasoning with salt and pepper, garnish with parmesan and fresh parsley and serve immediately. Enjoy! Recipe note: If you want to thicken the soup a little, mix 1 tablespoon coconut flour or cornstarch with 1/4 cup (125ml) cold water then add to the soup 5 minute before the end of cooking time.

Originally posted 2019-02-20 18:37:27.

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Don't Miss! random posts ..