Gluten-free Healthy Broccoli and Cauliflower Soup Recipe

Broccoli and Cauliflower Soup Recipe

The long cooking time in this Broccoli and Cauliflower Soup recipe really accentuates the strong cauliflower and broccoli taste and smell, which is delicious if you’re a fan, but it’s not for everyone. Here, I’ve used soaked and blended cashew nuts in place of cream to make it vegan. You might be surprised at just how beautifully “creamy” it tastes.

Serves: 4–6

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Broccoli and Cauliflower Soup Recipe

By: Christie Connelly

The long cooking time in this recipe really accentuates the strong cauliflower and broccoli taste and smell, which makes it a delicious and healthy meal.


Servings

4-6

Prep time

Cook time

Recipe


Ingredients

  • 1 cup raw cashews
  • 1 large leek, white part only, finely sliced
  • 2 tbsp olive oil
  • 400g head broccoli
  • 900g head cauliflower, leaves removed
  • Salt & ½ tsp ground white pepper
  • Steamed extra broccoli & cauliflower, to serve

Method


  • Place cashews in large bowl and cover completely with cold water. Allow to soak for 4 hours while soup cooks.
  • Cook leek in olive oil over medium heat for 5–10 mins until nice and soft and beginning to brown. Scoop into slow cooker.
  • Slice broccoli into very large florets and slice stem into discs. Repeat with cauliflower and add both to slow cooker. Fill with water to cover halfway up vegetables. Cook on low for 4 hours.
  • Drain cashews and place in high-powered blender. Pour in ½ cup filtered water and blitz until smooth and creamy. Puree soup with stick blender or add in batches to blender.
  • Stir in the cashew cream and season with salt and white pepper. Serve with extra steamed vegies on top or chunks of sourdough for dipping.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Christie Connelly

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.

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