Broccolini and Cauliflower Soup

Recipes Broccolini and Cauliflower Soup

Looking for something warming? This soup is sure to be just the thing. Made with salt-reduced stock, it draws its delicious flavour from the fresh broccolini, herbs and toasted nuts.

Soups

10 min prep

25 min cook

4 serves

2.3 serves of veg

1 tsp olive oil
1 medium leek, sliced finely
1 bunch broccolini, roughly chopped
½ medium head of cauliflower, roughly chopped
2 garlic cloves, sliced
3 ½ cups reduced salt vegetable stock*
1 tbsp thyme leaves
¼ cup finely chopped walnuts, toasted, to serve
¼ cup parmesan, grated
1 tablespoon natural low-fat yoghurt

*For gluten free, check the products are ‘gluten free’.

Heat the olive oil a medium-large saucepan on medium heat. Add leek and cook for 3-5 minutes until leek softens.
Add broccolini, cauliflower, garlic and stock to the pot.
Bring soup to the boil, then cover and reduce heat to a simmer for 20 minutes or until vegetables are tender.
Remove saucepan from heat and puree with a stick blender until smooth.
Serve with toasted walnuts, parmesan, thyme and a dollop of yoghurt.

Serving Suggestion: Broccolini can also be swapped for ½ head of fresh or 1 ½ cups frozen broccoli. Leek can also be swapped for a medium brown onion. Thyme could be swapped for another herb, such as oregano or rosemary, or dried Italian herbs.

For a light meal, enjoy with a slice of crusty wholemeal bread, or gluten free bread.

Storage: Broccolini and cauliflower soup can be stored  in an airtight container in the fridge for  3 days. This soup could also be stored in the freezer for up to 3 months in airtight containers or snap-lock bags.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help wash the vegetables, measure the ingredients and sprinkle the garnishes on each bowl before serving.

Important

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.