Vegetarian Broccoli and Cauliflower Soup

Vegetarian Broccoli and Cauliflower Soup

aes

"Growing up I always loved my mom's broccoli and cauliflower soup! Now that I'm an adult, I've created my own version suited to my personal tastes. This is a vegetarian soup and can easily be made vegan with dairy substitutes (I use soy milk). My fiance likes reduced-fat sharp Cheddar and crackers with his soup. Enjoy!"
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Ingredients

50 m servings 74 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a stockpot over medium-low heat; cook and stir onion, leek, and garlic until fragrant, 3 to 5 minutes. Add cauliflower, broccoli, and potatoes to onion mixture; cook and stir until potatoes are lightly browned, about 5 minutes.
  2. Increase heat to medium-high; stir broth and enough water to cover vegetables into mixture. Stir curry powder, turmeric, bay leaf, salt, black pepper, and cayenne pepper into broth-vegetable mixture. Loosely cover pot with a lid and bring soup to a boil; reduce heat and simmer until vegetables are softened, 20 to 25 minutes.
  3. Whisk milk and flour together in a bowl until smooth and thickened; stir into soup along with nutritional yeast until soup is slightly thickened, about 5 minutes. Remove soup from heat and allow to slightly cool and thicken.

Footnotes

  • Cook's Notes:
  • All the spices are optional, and you should season to taste.
  • Add flour to thicken to personal preference.
  • Feel free to use a hand immersion blender once soup is cool to make a smooth soup.

Reviews

Read all reviews 4
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I added a huge chopped carrot, and let it simmer a couple of hours, but followed the recipe otherwise. I can't handle much spiciness at all, and this was just right (I used no more than a pinch...

Nice soup. I pureed it and didn't need any flour.Increased the spices for my own preferences.

I'm not vegetarian, but I wanted to make something different. The soup came out wonderful! I made just two changes: I was out of yellow onions, but I always keep chopped scallions in my freez...

This was good and easy! I used two small leeks, a while head if broccoli, and two regular white potatoes. I used an immersion blender at the end to just leave a few scattered veggies bobbing in ...

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