Roasted Cauliflower and Broccoli Soup
A simple soup that's full of flavour and with a smooth, silky texture.
Unlike many cauliflower and broccoli soups, it doesn't contain heavier ingredients like cream but allows the vegetables to shine.
To make it extra special, choose some or all the optional garnishes like crispy greens and chopped nuts.
Ingredients
- 1 small head cauliflower
- 1 small head broccoli
- 2 tbsp olive oil
- salt
- black pepper
- 1 tsp thyme (optional)
- ½ tsp ground cumin (optional)
- 1 large onion (roughly chopped)
- 4 large cloves garlic (finely chopped)
- 20 g butter
- 750 - 1000 ml stock
Garnishes (optional: choose all or a selection)
- crispy fried leaves from the cauliflower or broccoli, or kale/cabbage (see Recipe Notes)
- chopped toasted hazelnuts
- toasted sesame seeds
- chilli flakes
- flavoured oil e.g. sesame, hazelnut, walnut.
- cheese, cubed or grated
Instructions
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Preheat the oven to 220°C /200° Fan /Gas 7 /425°F.
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Break the cauliflower and broccoli into medium sized florets.
Tip: if they have leaves, you can shred and fry until crispy to garnish the soup.
Place on a large baking tray (non-stick or lined with baking paper) and drizzle with ONE tablespoon of the olive oil, a little salt and pepper, plus the thyme and cumin if using.
Put in the oven and roast until just tender and lightly charred: don't let them get too dark or the soup could be bitter but do turn up the heat if necessary.
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While the cauliflower and broccoli are roasting, put the remaining tablespoon of olive oil in a saucepan over medium heat and add the butter.
When hot, stir in the chopped onion and garlic, a little salt and pepper, and cook until lightly browned and starting to soften.
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Stir the roasted veg into the softened onion and garlic.
Stir in approximately 750 ml of the stock or enough to more than cover the vegetables and bring to the boil. Turn down the heat to a simmer, put on a lid, and cook until the vegetables are soft.
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Use a stick blender to whizz the soup to a smooth puree. Add more stock if necessary to get your preferred thickness.
Taste and add more salt and pepper if needed.
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Serve with any or all the suggested garnishes.
Soup can be cooled and stored in the fridge for 2 days or frozen.
Recipe Notes
For crispy leaf, kale or cabbage garnish. While the soup is simmering, heat a bland oil such as sunflower in a small saucepan or deep frying pan to high heat: be sure not to have it more than one third full. Shred the leaves and dry on kitchen paper if wet. If a leaf immediately sizzles when dropped in the oil, then it's hot enough. Fry the leaves, in batches if necessary, until crispy: this should take just a few seconds. Drain on kitchen paper and toss with a little salt if liked.