Rating: 4.5 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 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
Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 4.6g; carbohydrates 13.5g; fat 0.7g; cholesterol 1.2mg; sodium 137.5mg. Full Nutrition
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