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Monday, September 1, 2014

Broccoli and cauliflower soup

I know I'm doing a great job as a mum when I place a bowl of green soup in front of my kids and tell them what it is and they get all excited.  One mouthful and their eyes shine and they tell me how delicious the soup is as they praise me as a cook.  I couldn't be any prouder!
But you have to try this soup to truly appreciate how yummy and healthy it is!
I serve it with fresh bread (normally wholemeal but a French stick looked appealing today)


  • 1 onion
  • 2 broccoli florettes
  • 1 medium cauliflower
  • 1 1/2 tbls vegetta
  • 2 ltrs boiling water
  • 1/3 cup cream
  • 3 tbls corn flour


  • Cut up the onion into small pieces and saute over medium heat in a large pot with a small dash of olive oil.
  • Wash and cut up the broccoli and cauliflower into florettes and remove the stems.
  • Once the onion is cooked add the chopped up broccoli and cauliflower and steam in the pot with around 100mls of water.  Cook stirring every minute or so until the broccoli is bright green.
  • Add the vegetta to the boiling water in a separate jug. Stir until dissolved (making a vegetable stock) and add to the vegetables in the pot.
  • Cook for 10 minutes or until the vegetables are almost cooked. Don't cook till soft but with a bit of crunch still left.
  • Take the pot off the heat and using a stick mixer purée the soup till smooth. (use a blender if you don't have a stick mixer)
  • Return to low heat and once it starts bubbling again add the cream while stirring.
  • Simmer again.
  • In a small jug add the corn flour with a small amount of cold water (around 2-3tbl) and mix till you have a liquid (not a paste).  While stirring over low heat add the cornflour liquid and simmer till thickened (a few minutes)
  • serve with crusty bread