Cauliflower Broccoli Soup
Ingredients
- 2 tablespoons olive oil ⓘ
- 2 medium leeks, white and light green parts only, washed and thickly sliced ⓘ
- Salt to taste ⓘ
- 2-3 garlic cloves, peeled and lightly crushed with a knife ⓘ
- 6 cups water ⓘ
- 1 1/2 pounds cauliflower (about 1 medium head), cored and chopped ⓘ
- 12 ounces broccoli florets (from about 1 medium bunch) ⓘ
- Freshly ground black pepper or white pepper to taste ⓘ
Instructions
- In a large heavy-bottomed pot, heat oil over medium-low heat. Add leeks, garlic, and a pinch of salt; reduce the heat to low and cook, stirring frequently, for 10-15 minutes, or until the leeks are very soft but not browned.
- Add water, increase the heat to medium-high, and bring to a boil. Add cauliflower and a large pinch of salt. Bring the water back to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the cauliflower is very tender.
- Increase the heat to medium-high, and bring the water back to a rapid boil. Add broccoli florets, cover, and cook for 4-5 minutes, or until the broccoli florets are tender and the cauliflower is falling apart. Turn off the heat and puree with an immersion blender, or in batches in a stand blender. (Let it blend for a while-you want the soup as smooth as possible.)
- Season the soup with salt and pepper to taste. Ladle into bowls, and serve warm. Leftovers will keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 6 months.
Nutrition & Diet Analysis (per serving)
390
kcal
20% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).