Broccoli and Cauliflower Soup

Fresh and creamy bistro-style broccoli and cauliflower with just the right amount of cheesiness.

Prep Time10

Cook Time15

Total Time25

Course: lunch

Cuisine: American

Keyword: broccoli and cauliflower soup

Servings:

In a medium pot cook sliced leeks and garlic in olive oil over low heat for 5 minutes until it starts to soften. Add broccoli and cauliflower florets and stock and bring to a boil, cook for 15 minutes with the lid on.
When the broccoli and cauliflower is cooked through, process the soup until smooth in a food processor in two batches or with an immersion blender in the pot together with cheddar cheese. If using a food processor, return the soup to the pot and gently heat it until it simmers, take it off the heat and add the cheddar cheese, stir until melted and blended in.
Add salt and pepper to taste after the cheese is blended into the soup, the quantity will depend on saltiness of the cheese and stock. Garnish with single cream and nigella seeds if desired and serve immediately.

To make this recipe vegan, simply remove the cheddar cheese or use a meltable vegan cheese alternative.
You'll be using the white or light green middle section of the leeks, removing the green leaves and roots. Leeks have the tendency to store dirt between layers, so wash them well in a colander after slicing.
Always taste the soup before moving to make sure it is salty enough. Add a bit more if you feel it needs it.
A drizzle of cream or soy cream can be added after cooking, along with a sprinkling of nigella seeds when serving.