15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

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.

Nutrition Facts

74 calories; 0.7 g total fat; 1 mg cholesterol; 138 mg sodium. 13.5 g carbohydrates; 4.6 g protein; Full Nutrition


Reviews (9)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/30/2014
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 of cayenne).
(4)

Most helpful critical review

Rating: 4 stars
11/20/2013
Nice soup. I pureed it and didn't need any flour.Increased the spices for my own preferences.
(3)
15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/30/2014
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 of cayenne).
(4)
Rating: 5 stars
10/17/2016
Flavorful soup! Like another reviewer I added a carrot. I also threw in a bouillon cube along with vegetable broth I pureed some of the soup and used coconut milk instead of evaporated milk. I omitted the flour hoping that pureeing would make it thick enough but I think I must have added too much water. The soup is still flavorful and the texture is fine just not thick. I'll make this again. The coconut gives it depth! Thanks for sharing!
(3)
Rating: 4 stars
11/20/2013
Nice soup. I pureed it and didn't need any flour.Increased the spices for my own preferences.
(3)
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Rating: 4 stars
01/12/2019
I added 1 carrot . Omitted flour. Added 3/4 cup coconut cream instead of milk. And left out the curry and cayenne. Soooooo yummy!
(1)
Rating: 5 stars
12/01/2016
This soup is super yummy!!!!
Rating: 5 stars
01/13/2018
This soup is quickly becoming a favorite. I make it exactly as the recipe says. It's a great way to get in some winter veggies even my 2-year-old likes it!
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Rating: 5 stars
01/28/2016
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 freezer and I used about a 1/3 cup of that. As for the vegetable broth my favorite is using Knorr's Vegetarian Vegetable Bouillons--they may not be low-sodium but they impart lots of flavor without having to using additional salt. I put mine in my food processor to get the consistency I wanted. I served it with some sesame seeded Italian bread and butter...filling meal. I would eat this year-round.
Rating: 5 stars
10/14/2014
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 the soup. The house smelled great!( I also skipped the yeast.)
Rating: 4 stars
04/08/2017
I've made it now a couple of times. I'm sure the recipe as is would be great too. For me I'm not eating white potatoes or milk so I left those out. I also added some carrots and spinach. It was still very flavorful and thick as I put it thru my Vitamix.