Vegetarian Broccoli and Cauliflower Soup

Name: Vegetarian Broccoli and Cauliflower Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 teaspoon extra-virgin olive oil, or as needed; ½ yellow onion, chopped; 1 leek, diced; 3 cloves garlic, minced; 1 head cauliflower, cut into florets; ½ head broccoli, cut into florets; 3 red potatoes, cut into bite-size pieces; 1 (32 ounce) carton low-sodium vegetable broth; water to cover; 1 tablespoon nutritional yeast, or more to taste; ½ teaspoon ground turmeric; 1 bay leaf; salt and ground black pepper to taste; 1 pinch cayenne pepper, or to taste; 1 (12 fluid ounce) can fat-free evaporated milk; 3 tablespoons whole wheat flour, or as needed; 1 tablespoon curry powder

Rating: 4.63 stars

16 Ratings
9 Reviews
4 Photos

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!

By aes

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Recipe Summary

prep:

15 mins

cook:

35 mins

total:

50 mins

Servings:

Yield:

12 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.

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

Per Serving:

74 calories; protein 4.6g; carbohydrates 13.5g; fat 0.7g; cholesterol 1.2mg; sodium 137.5mg. Full Nutrition

Reviews (9)

Most helpful positive review

E Lucas

03/31/2014

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). Read More

Helpful

(4)

16 Ratings

5 star values: 11
4 star values: 4
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Linda T

Allstar

11/20/2013

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

Helpful

(5)

E Lucas

03/30/2014

Helpful

(4)

StacieSaurus

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! Read More

Helpful

(4)

hannahmade

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! Read More

Helpful

(2)

Rachel Zuses Hartenstein

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! Read More

Amanda Cantu Pace

12/01/2016

This soup is super yummy!!!! Read More

Kathy

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. Read More

diana

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.) Read More

Lynn Thomas

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. Read More

Back to Vegetarian Broccoli and Cauliflower Soup

All Reviews for Vegetarian Broccoli and Cauliflower Soup

- of Reviews

Vegetarian Broccoli and Cauliflower Soup

Servings Per Recipe: 12
Calories: 73.7

% Daily Value *

protein: 9 %

carbohydrates: 4 %

dietary fiber: 10 %

sugars:

fat: 1 %

saturated fat: 1 %

cholesterol:

vitamin a iu: 7 %

niacin equivalents: 30 %

vitamin b6: 38 %

vitamin c: 60 %

folate: 14 %

calcium: 11 %

iron: 5 %

magnesium: 10 %

potassium: 11 %

sodium: 6 %

thiamin: 7 %

calories from fat:

*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.

Reviews for: Photos of Vegetarian Broccoli and Cauliflower Soup

1 of 9

All Reviews

Linda T

Allstar

11/20/2013

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

Helpful

(5)

E Lucas

03/30/2014

Helpful

(4)

StacieSaurus

10/17/2016

Helpful

(4)

hannahmade

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!

Helpful

(2)

Rachel Zuses Hartenstein

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!

Amanda Cantu Pace

12/01/2016

This soup is super yummy!!!!

Kathy