Cauliflower broccoli soup is a light and healthy soup made with fresh cauliflower, broccoli, garlic and a touch of pepper. This cauliflower broccoli soup recipe gets its creamy texture from blended vegetables and soaked almonds, so there is no need for cream, butter or cornflour.
This easy broccoli soup without cream is ready in about 25 minutes with simple ingredients from your kitchen. It is low in calories, filling and gentle on the stomach, which makes it a great choice for anyone following a weight loss diet or looking for a diabetic friendly dinner.
Cauliflower and broccoli are both low-calorie, fibre-rich vegetables. When you blend them, they turn thick and velvety, so the soup feels rich and satisfying even with just 1 teaspoon of oil. A splash of milk at the end is optional; skip it and the soup stays completely dairy-free.
As home cooks who are always looking for healthy dinners that the whole family will enjoy, this soup has become a regular in our kitchen. It is warm, comforting and takes very little effort, especially on busy weeknights. We love serving it with a slice of toasted whole wheat bread or a bowl of salad.
If you are looking for a healthy soup for weight loss that still tastes indulgent, this cauliflower broccoli soup is the perfect choice.
Cauliflower Broccoli Soup
Ingredients
- 1 tsp Olive oil
- 4 to 6 Garlic cloves
- 1/4 cup Onion chopped
- 1 cup Cauliflower florets
- 1/2 cup Broccoli florets
- Salt as required
- 2 cups Water
- 2 Almonds soaked and peeled
- 1/2 tsp Pepper powder
- 1/4 cup Milk boiled, optional
Instructions
- Heat olive oil in a pan and sauté the garlic until aromatic.
- Add the onion and sauté until soft and translucent.
- Add the cauliflower, broccoli and salt, and sauté for a minute.
- Pour in the water, cover and cook until the vegetables are tender.
- Let it cool slightly. Take the cooked vegetables out of the pan, leaving the cooking water behind, and grind them with the almonds into a smooth paste.
- Pour the paste back into the pan with the cooking water and mix well.
- Add the pepper powder and simmer for 2 to 3 minutes.
- Stir in the boiled milk (optional), bring to a gentle simmer and turn off the heat.
- Serve hot, garnished with a small broccoli floret.
Video
Notes
- Almonds: Soak overnight and peel for the smoothest texture.
- Dairy-free: Skip the milk or use unsweetened almond milk.
- Consistency: Add hot water to thin the soup, or simmer longer to thicken it.
- Storage: Keeps in the refrigerator for up to 2 days. Reheat gently.
- Serving suggestion: Serve with toasted whole wheat bread or a fresh salad.
Follow this easy cauliflower broccoli soup recipe with step-by-step instructions to make a creamy, healthy soup at home.
How to Make Cauliflower Broccoli Soup (Step-by-Step)
1. Sauté the Garlic and Onion
- Heat 1 tsp of olive oil in a pan and add 4 to 6 garlic cloves. Sauté until they turn lightly golden and aromatic.
- Add 1/4 cup of chopped onion and sauté until soft and translucent.
2. Add the Vegetables
- Add 1 cup of cauliflower florets and 1/2 cup of broccoli florets.
- Add salt as required and sauté for a minute.
3. Cook the Vegetables
- Pour in 2 cups of water, mix well and cover the pan.
- Cook on medium heat until the cauliflower and broccoli are soft and tender.
4. Blend into a Smooth Paste
- Let the vegetables cool slightly.
- Using a slotted spoon, take the cooked cauliflower and broccoli out of the pan, leaving the cooking water behind.
- Grind them with 2 soaked and peeled almonds into a smooth, creamy paste.
5. Simmer the Soup
- Pour the blended paste back into the pan with the cooking water and mix well.
- Add 1/2 tsp of pepper powder and let the soup simmer for 2 to 3 minutes.
6. Finish and Serve
- Add 1/4 cup of boiled milk (optional) and mix gently. Turn off the heat once it comes to a simmer.
- Pour into bowls, garnish with a small broccoli floret and serve hot.
Enjoy this warm and creamy Cauliflower Broccoli Soup, a light and wholesome bowl that fits perfectly into a healthy diet!
Tips to Make Perfect Cauliflower Broccoli Soup at Home
- Soak the almonds: Soak the almonds overnight; the skin slips off easily in the morning and they blend smoother.
- Don’t overcook the broccoli: Cook until just tender so it keeps its bright green colour and nutrients.
- Adjust the thickness: Add a little hot water for a thinner soup, or simmer a few more minutes for a thicker one.
- Make it vegan: Skip the milk or use unsweetened almond milk instead.
- Add more protein: Stir in a few cubes of paneer or tofu to make it a more filling meal.
Frequently Asked Questions
1. Is cauliflower broccoli soup good for weight loss?
Yes. It is low in calories, high in fibre and uses only 1 tsp of oil and no cream, so it keeps you full without adding many calories.
2. Can diabetics have this soup?
Yes, this soup is a good diabetic friendly choice because it is made with low-carb vegetables and has no added sugar, cornflour or cream. Skip the milk if you want to keep the carbs even lower, and follow your doctor’s advice on your diet.
3. How do you make broccoli soup creamy without cream?
Blend the cooked cauliflower and broccoli with a couple of soaked almonds. The vegetables turn silky and the almonds add richness, giving a creamy texture without any cream or cornflour.
4. Can I make this soup without milk?
Yes. The milk is optional. Leave it out or replace it with unsweetened almond milk for a dairy-free, vegan soup.
5. Can I store cauliflower broccoli soup?
Yes, store it in an airtight container in the refrigerator for up to 2 days. Reheat gently and add a little water if it becomes too thick.