A bowl of broccoli soup with croutons on top

Cauliflower and broccoli soup

  • serves 4
  • Easy

Cosy, nourishing and packed with veg, this warming vegetarian soup recipe comes topped with golden-brown sourdough croutons


Try this cauliflower and broccoli soup, then check out our leek and potato souptomato soup, butternut squash soup and more soup recipes.



  • butter a knob
  • olive oil 4 tbsp
  • onion 1, finely chopped
  • garlic 2 cloves, chopped
  • cauliflower 1 large
  • broccoli 1 large
  • vegetable stock 1.5 litres
  • sourdough 3 stale slices


  • Step 1

    Heat a knob of butter and 1 tbsp olive oil in a large pan and fry the onion with a pinch of salt for 10 minutes until soft. Add the garlic to the pan and cook for another minute, then add the chopped stem, florets and tender leaves of the cauliflower with the stem and florets of the broccoli. Fry for a few minutes, tossing in the butter and oil, then pour in 1.5 litres of vegetable stock.

  • Step 2

    Simmer for 20 minutes until the vegetables have cooked, then use a stick blender to whizz until smooth. Season. Heat 3 tbsp of olive oil in a non-stick frying pan and tear in the stale slices of sourdough to make croutons. Fry for 4-5 minutes until deep golden-brown, then season. Spoon the soup between four bowls and top with the croutons to serve.

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Nutritional Information

  • Kcals 430
  • Fat 16.9g
  • Saturates 3.5g
  • Carbs 38.8g
  • Sugars 12.8g
  • Fibre 12.5g
  • Protein 24.4g
  • Salt 2.9g