in Soup Recipes

Léandra's quick cauliflower and broccoli cream soup

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Ingredients for 3 servings:

  • 300 g broccoli (frozen)
  • 480 g cauliflower, creamed (frozen)
  • 500 ml water
  • 1 tsp, heaped vegetable stock
  • 2 processed cheese wedges (25g each), e.g. Gouda
  • nutmeg
  • Salt
  • Pepper, white
  • n. B. Curry

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

when things have to happen quickly…

Combine the broccoli and cauliflower in a pot with the water and broth, bring to a boil, and simmer for 10 minutes. Remove from the heat and puree with a hand blender. Add the cream cheese and blend with a hand blender. Season to taste with the spices and a little more vegetable broth, if desired. This is a very quick and easy version that doesn’t require much work or ingredients, yet is still very delicious. If you have more time, you can refine the soup further, but in that case, the many other recipes in the CK are certainly more suitable.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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