Broccoli Soup With Cauliflower (Vegan)
Broccoli Soup With Cauliflower (Vegan) requires around 45 minutes from start to finish. This recipe serves 2. One serving contains 457 calories, 5g of protein, and 38g of fat. For $2.15 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Winter. This recipe from Healing Tomato requires pepper, garlic, kosher salt, and onions. 996 people have tried and liked this recipe. It works well as an affordable soup. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is amazing. Try Broccoli Soup With Cauliflower (Vegan), Broccoli And Cauliflower Soup, and Broccoli Cauliflower Soup for similar recipes.
Servings: 2
Ingredients:
2 cups of broccoli florets
1 cup of cauliflower florets
1/2 Tbsp of red chili pepper powder (extra hot)
1/4 cup of extra virgin olive oil
3 cloves of garlic
4 slices of ginger
1/2 tsp of kosher salt (to flavor the soup)
2 tsp of freshly squeezed lime juice
1 1/2 cups of lite coconut milk
1 cup of roughly chopped onions
1/4 tsp of freshly ground pepper (optional)
1 tsp of sea salt (for roasting the veggies)
1 cup of water
Equipment:
bowl
oven
baking pan
blender
frying pan
Cooking instruction summary:
Preheat oven to 475 degrees. In a bowl, add 2 cups of broccoli heads.Add 1 cup of cauliflower headsAdd 1 cup of roughly chopped onionsAdd 3 cloves of garlicAdd 4 slices of gingerAdd 1/2 Tbsp of red chili pepper powder (extra hot)Add 1 tsp of sea saltAdd 1/4 cup of extra virgin olive oilMix well and place on a baking tray. Place the tray in the oven and roast the vegetables for about 20 minutes or until the broccoli and cauliflower crowns turn dark brownRemove from the oven and let them cool for about 5 minutesAdd the roasted veggies into a blender. Add 1 cup of water and blend on high speed. Blend until the contents are smooth. There should be no chunks remaining after blendingTransfer the contents into a medium pan and set the heat to medium-highAdd 1 and 1/2 cups of lite coconut milkAdd 1/2 tsp of salt or to tasteAdd 1/4 tsp of freshly ground pepper (optional)Bring the contents to a boil and then add 2 tsp of freshly squeezed lime juiceTransfer the broccoli soup into a bowl and enjoy!
Step by step:
1. Preheat oven to 475 degrees. In a bowl, add 2 cups of broccoli heads.
2. Add 1 cup of cauliflower heads
3. Add 1 cup of roughly chopped onions
4. Add 3 cloves of garlic
5. Add 4 slices of ginger
6. Add 1/2 Tbsp of red chili pepper powder (extra hot)
7. Add 1 tsp of sea salt
8. Add 1/4 cup of extra virgin olive oil
9. Mix well and place on a baking tray.
10. Place the tray in the oven and roast the vegetables for about 20 minutes or until the broccoli and cauliflower crowns turn dark brown
11. Remove from the oven and let them cool for about 5 minutes
12. Add the roasted veggies into a blender.
13. Add 1 cup of water and blend on high speed. Blend until the contents are smooth. There should be no chunks remaining after blending
14. Transfer the contents into a medium pan and set the heat to medium-high
15. Add 1 and 1/2 cups of lite coconut milk
16. Add 1/2 tsp of salt or to taste
17. Add 1/4 tsp of freshly ground pepper (optional)Bring the contents to a boil and then add 2 tsp of freshly squeezed lime juice
18. Transfer the broccoli soup into a bowl and enjoy!
Nutrition Information:
covered percent of daily need
