Creamy Broccoli and Cauliflower Soup

Winter is definitely soup season. This soup is so simple to prepare, really filling, nourishing and super creamy. It’s full of fiber and really low in fat per serve.

Portion up for a quick and easy lunch at home of work. Serve alongside a crusty piece of sourdough for a complete meal.

You will need:

  • 1 brown onion, peeled and roughly chopped
  • 3 cloves of garlic, peeled and roughly chopped
  • 2 large potatoes, peeled and roughly chopped
  • 250g cauliflower, roughly chopped
  • 250g broccoli, roughly chopped
  • 500ml vegetable stock
  • 270ml coconut milk
  • Salt and pepper to taste
  • Olive oil for cooking

What to do:

  1. Add a little olive oil to a large saucepan, then add in roughly chopped onion and cook until it begins to turn golden brown
  2. Add in garlic, cook for 1 minute then add in potato, broccoli and cauliflower
  3. Pour in vegetable stock, cover and simmer on a low heat until vegetables are soft
  4. Pour in coconut milk once vegetables are soft and turn off heat
  5. Using a hand held blender, blend until smooth
  6. Taste and add salt and pepper, seasoning to your liking
  7. Serve in a bowl with a good slice of traditional sourdough