Broccolini and Cauliflower Soup

Made with salt-reduced stock, this soup draws its delicious flavour from 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’.

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

Nutritional Facts

Serving size: 423g Per serving Per 100g
Energy (kJ) 713 168
Fat (g) 10.4 2.5
Saturated fat (g) 2.1 0.5
Carbohydrates (g) 7.7 1.8
Sugars (g) 5.4 1.3
Fibre (g) 5.5 1.3
Protein (g) 9.1 2.2
Sodium (mg) 674.8 159.2

Acknowledgement

Recipe originally publish by  Queensland Country Women’s Association’s Country Kitchens team, adapted by Health and Wellbeing Queensland.

Healthy Eating

More healthy recipes to inspire

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Browse all
Vegetarian

Sweet Potato Chips

You won’t have to sacrifice on taste or indulgence when it comes to these delicious, oven-baked, sweet potato chips.
Nut free
Tropical Frozen Yoghurt Bites

Tropical Frozen Yoghurt Bites

Made with juicy fruit and tangy yoghurt, these tasty bites are easy to whip up and great for healthier snacking
Nut free

Soft Fish Tacos

It’s tacos any day when they’re this good. Bright and tasty, these guys will entice the fish fence-sitters.
Vegetarian

Sweet Potato and Avocado Salad

Enjoy tender roasted sweet potato tossed with fresh avocado, black beans and rocket.
Vegetarian

Crispy Smashed Potatoes with Herb Salsa

Topped with tangy salsa and served with creamy yoghurt for dipping they make a delightful side dish.
Nut free

Pear and Banana Pikelet

These soft pear and banana pikelets are a delicious, family-friendly breakfast made with wholemeal flour and fruit.