Creamy Broccoli and Cauliflower Soup
This hearty broccoli cauliflower soup is cozy, comforting, satisfying, and packed full of veggies! Great as a make-ahead recipe for meals and gatherings.
Servings: 6
Calories: 338kcal
Cost: £0.88
Ingredients
- 2 white onions, thinly sliced (£0.30)
- 5 cloves of garlic, finely chopped (£0.39)
- 1 head of broccoli, stalk finely chopped, sliced into florets (£0.79)
- 1 head of large cauliflower, sliced into florets (£1.00)
- 125 g extra mature cheddar, grated or thinly sliced (£1.25)
- 150 g cream cheese (£1.35)=(£0.68)
- 300 g 1-2 potatoes, peeled and chopped into large chunks (£0.25)
- Fresh basil (£0.60)
Cupboard Essentials
- 1 tbsp olive oil
- Salt & pepper
- 1.3- 1.5 litres vegetable stock (2 x stock cubes)
- 1 tbsp worcestershire sauce
- 1 tbsp white wine vinegar
Instructions
- To a deep saucepan, add the olive oil, onion and broccoli stalks. Season generously with salt and pepper and fry over a medium/low heat for 10 minutes. Add the garlic for the final two minutes.
- Next, add the broccoli and cauliflower florets, the potato and stock into the pan. Stir to combine and cover with a lid. Leave to simmer for 20 minutes, stirring around 3 times.
- Remove from the heat, then add the cream cheese, cheddar, half of the fresh basil, Worcestershire sauce and white wine vinegar.
- Use a hand blender to blitz until smooth. Taste to adjust seasoning with more salt and pepper. Serve with a little dollop of cream cheese, a crack of black pepper, some torn fresh basil and an optional swirl of extra virgin olive oil.
Notes
- Achieve creamy consistency with an immersion/hand blender to save time and prevent splashing.
- Opt for cheddar for a richer flavour, requiring less additional seasoning.
- Choose freshly grated cheese or blocks for better melting, avoiding pre-shredded cheese with anti-caking agents.
Nutrition
Calories: 338kcal | Carbohydrates: 33g | Protein: 12g | Fat: 19g