Description
This creamy and healthy broccoli cauliflower soup is a comforting, nutrient-rich dish perfect for a light lunch or dinner. Made with fresh broccoli and cauliflower, sautéed onions and garlic, and enriched with full-fat coconut milk, this soup is both satisfying and dairy-free. It’s easy to prepare on the stovetop and blended to a smooth, velvety consistency, making it ideal for those seeking a flavorful vegetable soup that is also wholesome and gluten-free.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 medium onion, chopped
- 3 garlic cloves, minced
Liquids and Oils
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tsp olive oil
Seasonings
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, stirring occasionally until they become soft and fragrant, which takes about 5 minutes.
- Add Vegetables: Incorporate the broccoli and cauliflower florets into the pot, stirring well to combine them with the sautéed onions and garlic.
- Simmer Vegetables: Pour in the vegetable broth until the vegetables are submerged by about an inch. Bring the liquid to a gentle boil, then reduce the heat to a simmer. Cook for approximately 10 minutes or until the vegetables are tender enough to be easily pierced with a fork.
- Add Coconut Milk: Stir in the full-fat coconut milk and allow the soup to continue simmering for an additional 5 minutes, blending the flavors together.
- Blend Soup: Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender and puree until velvety.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as desired. Serve the soup hot, optionally garnished with extra broccoli bits for texture and presentation.
Notes
- For a thinner consistency, add extra vegetable broth or water when blending.
- This soup can be made vegan and dairy-free by using coconut milk instead of cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can freeze the soup for up to 2 months; thaw in the fridge before reheating.
- Add a splash of lemon juice before serving to brighten the flavors.
