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Fast and tasty
Cauliflower and broccoli puree soup

Creamy Cauliflower and Broccoli Soup

A wholesome, vitamin-packed puréed soup for lunch — tasty and filling. It comes together in just half an hour. Leave out the sour cream or cream and it's a light, meatless dish — easy on the stomach and good for you. Its silky texture and pleasant flavor will win over even people who aren't big on vegetables. A pretty presentation can turn an everyday homemade soup into something restaurant-worthy. Give it a try and cook with pleasure!

sharlis

Recipe author

Composition / ingredients

Servings:

Broccoli

200

Water

1.5

Cauliflower

200

Potato

Carrot

Garlic

Salt

Ground black pepper

Sour cream (or 100 ml cream)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 1 g

Fats 20 % 1 g

Carbohydrates 60 % 3 g

18 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Peel the potato and carrot and cut them into cubes.
Step 2:

Pour 1 liter of cold water into a pot and add the potato and carrot. Set it over medium heat and bring it to a boil. Cook the vegetables for 10 minutes.
Step 3:

While the vegetables cook, break the broccoli and cauliflower into florets. I weighed out 200 grams of each on a kitchen scale. Soak them in a bowl of cold salted water for 5 minutes — any insects hiding in the florets will float to the top. Then rinse the florets and drain them in a colander.
Step 4:

Once the carrot and potato have boiled for 10 minutes, add the prepared florets, 4 cloves of garlic, salt, and ground black pepper to the pot. Add cold water to cover the vegetables, bring to a boil, and cook for 10 minutes.
Step 5:

Lift the cooked vegetables out of the pot with a slotted spoon into a bowl and pour in 200 ml of the broth — you won't need the rest. Alternatively, drain the vegetables in a colander and move them to another pot with the measured liquid, or just pour off the extra liquid and blend the vegetables right in the cooking pot.
Step 6:

Now purée the vegetables with an immersion blender to the consistency you like — it takes just seconds. Taste for salt and adjust if needed.
Step 7:

At the end, stir in 15% sour cream or 10% (light) cream. The soup is ready. Serve it right away, or warm it gently, since it cools a bit from blending. Serve with white- or rye-bread croutons. I toasted rye bread cut into squares in a dry skillet.

This quick soup is a nourishing choice for a family dinner — full of vitamins, good for you, and tasty. It cooks fast, with no sautéing required. I recommend trying this simple, budget-friendly recipe soon — don't put it off.