Gluten Free/ Low Carb/ Paleo/ Soups/ Vegan/ Vegetarian

Roasted Broccoli and Cauliflower Soup

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This is so simple to make and is just delicious.   Roasting the cauliflower and broccoli gives the soup a nice caramalized flavour and a creamy texture.   You could throw the veggies in the oven when you get home from work, change, freshen up and the veggies would be ready for glorious soup! 


1/2 head cauliflower, cut into florets

1/2 head broccoli, cut into florets

1 small onion, peeled and chopped

1 clove garlic, peeled and chopped

500 ml stock

1 tblspn olive oil

salt and pepper

Grated Parmesan cheese for topping (optional)


  • Preheat the oven to 180C/350F degrees
  • Place in the broccoli and cauliflower in a roasting tin and drizzle over the olive oil.  Roast for about 30 minutes, until the cauliflower is golden.
  • Gentle saute the onions and garlic in a saucepan for 4-6 minutes, until soft.
  • Add the cauliflower, broccoli and stock.  Season to taste.
  • Bring to the boil, cover and simmer for 15 minutes.
  • Blend in a food processor or with a hand processor.
  • Sprinkle the cheese on top when you serve (optional)
  • Slurp, eat and enjoy!

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