Description
This creamy, healthy broccoli cauliflower soup is a comforting and nutritious dish perfect for a quick lunch or cozy dinner. Made with fresh broccoli and cauliflower florets, sautéed onions and garlic, and enriched with full-fat coconut milk, this soup is dairy-free yet luxuriously creamy. The low-sodium vegetable broth ensures a light, wholesome base that blends smoothly into a velvety texture. Ready in just 30 minutes, it is an ideal recipe for a nourishing, easy-to-make meal that’s both vegan and gluten-free.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 medium onion, chopped
- 3 garlic cloves, minced
Liquids & Oils
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tsp olive oil
Seasonings
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing until they become soft and fragrant, about 5 minutes.
- Add Vegetables: Stir in the broccoli and cauliflower florets to the pot, mixing well to combine with the sautéed aromatics.
- Simmer Vegetables: Pour in the vegetable broth, ensuring the vegetables are covered by about an inch. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for about 10 minutes or until the vegetables are fork-tender.
- Incorporate Coconut Milk: Stir in the full-fat coconut milk and allow the soup to simmer for an additional 5 minutes to meld the flavors together.
- Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until velvety.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, optionally garnished with extra broccoli florets or herbs for added texture and color.
Notes
- This soup is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences.
- For a thinner consistency, add extra vegetable broth when blending.
- Use fresh or frozen broccoli and cauliflower florets; if using frozen, adjust cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
- For extra flavor, consider adding fresh herbs like thyme or parsley during the cooking process.
