Broccoli and cauliflower soup
A comforting roasted cauliflower and broccoli soup, enhanced with cumin, garlic, and golden onions. Perfectly smooth, flavorful, and ready in under an hour.
Updated : 25 August, 2025
Easy
About 30 min.
Ingredients
1 tablespoon
Olive oil
200 grams
Cauliflower
0.5 teaspoon
Cumin
to taste
Sea salt
to taste
Ground black pepper
1
Onion
2
Garlic
1.2 liter
Vegetable broth
400 grams
Broccoli
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C. Spread the cauliflower florets on a baking tray, drizzle with ½ tablespoon of olive oil, sprinkle over the cumin seeds, and season generously with salt and pepper. Roast for 15 minutes, or until the florets are beginning to char at the edges.
Step 2
Meanwhile, heat the remaining ½ tablespoon of olive oil in a large lidded saucepan over medium heat. Add the onion with a pinch of salt and cook gently for 8-10 minutes until softened and lightly golden. Stir in the garlic and cook for another minute until fragrant.
Step 3
Tip the roasted cauliflower into the saucepan, along with any leftover cumin seeds from the tray. Pour in the vegetable stock and add the broccoli. Increase the heat to bring the soup to a boil, then reduce to a gentle simmer. Cover with a lid and cook for 15-20 minutes, or until both the cauliflower and broccoli are tender.
Step 4
Blend the soup with a stick blender until silky smooth. Taste, adjust the seasoning if needed, and serve warm.