Cream of broccoli and cauliflower soup
Broccoli and cauliflower have never tasted better than in this creamy winter warmer soup.
Ingredients
Method
In a large saucepan, heat olive oil over a medium heat. Add onion and cook until soft and golden. Add chicken stock and bring to a simmer.
Cut broccoli and cauliflower into florets, add to pot and simmer for 1 hour until tender. Cool for 10 minutes. Using an electric stick blender, puree soup until smooth. Add cheese and cream, and season to taste.
Reheat the soup slightly to melt the cheese.
Buying and storing cauliflower
Buying: Cauliflower should be undamaged, with closely packed, unmarked florets. The leaves should look fresh, without any yellowing.
Storing: Heavy main stems and coarse outside leaves may be trimmed off to give a more compact shape for storing, but do not trim inner leaves or cut cauliflower up until you are ready to use it.
Buying and storing broccoli
Buying: Broccoli should have richly coloured, very compact heads with no tinge of yellow or hint of an “off” smell. They should also have firm, undamaged, almost moist-looking stalks.
Storing: Store broccoli, enclosed in a paper bag and then in a plastic one, in the refrigerator. Use within four or five days.
More soups to love
If you’d prefer a broccoli-only soup, try this bacon and broccoli soup; for cauliflower only, our Cream of cauliflower soup.
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