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Broccoli, cauliflower and leek soup recipe

Broccoli, cauliflower and leek soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Broccoli soup

Very simple to make, delicious and filling, this veggie soup makes a large pot so you have enough to freeze in portions for later.

13 people made this

IngredientsServes: 8

  • 2.4L (4 pints) vegetable stock
  • 2 heads cauliflower
  • 2 heads broccoli
  • 1 leek
  • 2 garlic cloves, crushed
  • salt and pepper to taste

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. In a large soup pot, bring stock to the boil. Break up the cauliflower and broccoli florets and add to the pot along with the leek and garlic. Bring back to the boil then reduce heat and simmer till all the veg is soft.
  2. Blitz the soup with a hand blender till smooth. Simmer for a further 15 to 20 minutes. Add salt and pepper to taste and serve.


Lovely served with crusty bread topped with a little melted cheese.

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Broccoli, leek and cauliflower cheese recipe


Our broccoli, leek and cauliflower cheese is the perfect side dish to serve with your roast dinner and it's an easy way to eat extra veggies!

This broccoli, leek and cauliflower cheese recipe is really versatile because it makes a complete dish in itself, or a great side to fish, poultry, a BBQ or a Sunday roast! The kids will love it and won’t even realise they are eating extra veggies – win win! Cauliflower cheese is one of those real comfort foods, but the addition of broccoli and leek to this recipe means you get more of your 5 a day, and are able to use up any leftover vegetables in the fridge, saving you money and avoiding food waste. This broccoli, leek and cauliflower cheese is easy to rustle up on a cold winter evening to cheer up the kids when they come home tired and hungry. It’s full of flavour and perfect for the whole family. Plus, you could prep the Our broccoli, leek and cauliflower cheese bake ahead of time and re-heat when you need it.

Cauliflower and Leek Soup Recipe

  • 1-2 Leeks, Chopped
  • 3-4 Garlic Cloves, Peeled and Chopped
  • 1 Head of Cauliflower, Chopped
  • Salt & Pepper, to taste
  • 4 Cups Vegetable Stock
  • 1/4 Cup Cream or Sour Cream (Optional)
  • Blue Cheese (Optional)
  • Butter or Coconut Oil, for frying
  1. Heat butter or coconut oil in a saucepan.
  2. Add the chopped leek and garlic.
  3. Cook until starting to soften and become fragrant.
  4. Add the chopped cauliflower, salt and pepper to taste.
  5. Cook for a few minutes then pour over the vegetable stock.
  6. Bring up to the boil, reduce the heat to a simmer and cook for 25 to 30 minutes or until the vegetables have all softened.
  7. Remove from the heat, pour in the (optional) cream or sour cream and carefully blend with a stick blender until smooth.
  8. Pour into bowls an top with (optional) crumbled blue cheese.

This soup is so flavourful and creamy and really a meal in itself. The blue cheese is the perfect topping and makes the whole soup burst with flavour.

How To Make Keto Broccoli & Leek Soup

  • Roughly chop the white part of the leek and place into a large saucepan, along with the butter and garlic.
  • Saute the leeks over low heat until they are beginning to turn translucent. Add the cream.
  • Cut the broccoli into evenly sized florets and place into the saucepan.
  • Add the chicken stock and stir. Ensure that the broccoli is mostly covered.
  • Simmer on low to medium heat for 8 minutes. I
  • f you cook the broccoli too quick, it will discolor and turn the soup an off brown color.
  • The broccoli is cooked when it is easy to break up with a spoon.
  • Using a stick blender, carefully blend the soup until no lumps are remaining.
  • Stir in the salt, pepper and parsley. Adjust seasoning to taste. Enjoy!

Beware: Putting the lid on a traditional blender filled with hot liquid can cause the lid to explode off.

Note: Due to pressure hot soup in a blender with a lid can make it explode and cause painful burns. Use a Stick Blender

  • 1 large cauliflower, cut into florets
  • 1 head broccoli, cut into florets
  • 50g/1¾oz butter, plus extra for cooking the leeks
  • 1 pack baby leeks (approx. 150g/5½oz), sliced
  • 500ml/18fl oz milk
  • 4 tbsp flour
  • 200g/7oz mature cheddar, grated
  • 6 tbsp fresh breadcrumbs
  • salt and pepper

Preheat the oven to 220C/200C Fan/Gas 7.

Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish.

Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets.

Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste.

Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling.

Recipe Steps

Image 1: Cut the onion, celery and carrot into a fine dice. Having the vegetables roughly the same size, means they will cook quicker and be finished at the same time.

Image 2: This soup is not going to be pureed so, the broccoli, cauliflower and potato should be cut into small even bite sized pieces. Having bite-sized pieces not only speeds up cooking, it makes the soup easier to eat.

Making The Soup

  1. This soup is very easy to make once all your veggies are cut. It’s just a matter of sauteing the onion, carrot, garlic, celery in the olive oil and butter. Sauteing the vegetables will give a lovely flavour to the soup.
  2. Then add the stock (or water), tomatoes, potatoes and herb and bring to the boil. Reduce the heat and simmer for covered for 10 minutes.
  3. Add the broccoli and cauliflower and cook uncovered for 5 minutes or until the broccoli and cauliflower are cooked.
  4. To finish the soup season with salt and pepper.

Cauliflower Leek Soup

This creamy Cauliflower Leek Soup takes just 30 minutes to make, start to finish.

It’s the season for warm sweaters, cozy slippers, and warm, comforting soups… and I’m loving it! On a cold day, it’s hard to beat a hot bowl of soup for lunch or dinner. And if that soup is quick and easy to prepare, well, that’s even better.

If you have 30 minutes and just a few ingredients, you can make this creamy yet healthy Cauliflower Leek Soup. Half of that time is inactive cook time, so while your soup simmers you can make a salad, slice some bread, and set the table. Then it’s time to sit down, relax and enjoy.

Don’t you love recipes with short ingredient lists? If you don’t count the salt and pepper, this soup calls for just six ingredients. And two of the six are olive oil and garlic, which should be pantry staples. A sprinkle of fresh thyme or grated cheddar cheese on top will add an extra punch of flavor to your soup.

The flavor of this Cauliflower Leek Soup is mild, yet delicious. The cauliflower cooks down and, once pureed with a blender, becomes ultra smooth. It lends a natural creaminess to the soup. I added 1/2 cup of half and half to my soup to really bring out that creamy texture. You can choose to use milk instead, or omit the dairy altogether for a vegan version, if you like.

I love the mild onion flavor that fresh leeks bring to soups. I have a potato-leek soup recipe that I adore, as well as a butternut squash and leek soup that warms you from the inside out. So when Lori said she’d love for me to share a cauliflower soup recipe with you, I knew it had to have leeks in it for added flavor. The cauliflower, leeks, and garlic blend together perfectly in this comforting Cauliflower Leek Soup.

    1. In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender.
    2. Season with curry powder, chicken bouillon, salt, and pepper.
    3. In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens.
    4. Stir in Cheddar cheese until completely melted.

    This is REALLY good. I altered it a bit, I added leek and when all the veggies were cooked I whizzed the soup with the hand held mixer until it was smooth and then put the milk and cheese in. YUM. We're having it with the roasted garlic cauliflower for dinner and it all smells divine (I've been sneaking bites of soup, too good to wait) :)

    Well, I did this. I sauteed the onion, garlic, broccoli and cauliflower. added the quart of chix broth and let that cook for 15 min. Then I added an entire 15 ounce jar of Tostitos brand Con Queso. Blended it with the immersion blender until smooth. The kids are wolfing it down and served it with chips. Easy lunch!

    Thought it was good and very different. I always use evaporated milk in my soups when milk is called for. Thanks for the recipe.

    This soup was phenomonal! We loved it, and I ate the leftovers eagerly for the next two days. I only boiled the cauliflower in the broth and steamed the broccoli separately to avoid the broth turning green, then added it after pureeing some of the broth/cauliflower mixture. I also steamed some diced carrots with the broccoli, and I used quite a bit more curry since I really love the taste- about 4 tsp. This was a wonderful soup, thank you!

    Loved this . roasted my veggies in the oven with onions and a head of garlic, all drizzled with olive oil. Pureed with the broth and apple juice, which complements the curry so well. Left out the flour and milk mixture, as the pureed soup needed no more thickening. A keeper!

    I have made this soup several times now. The first time I made it as is and the kids loved the cheesyness of it. but hubby and I felt it could have used some more flavor. Since that first time I have been sauteing the onions with some garlic and diced up carrots and celery. I add 2 tsp curry powder and a tsp of garam masala to the mixture and stir in together. Then add the broth and broccoli and cauliflower. I also like to blend my soup with the immersion blender. so easy! Once blended, I find that the soup is thick enough and does not need flour to thicken it. I have used milk, cream, and evaporated milk all with great success. For a nice change I like to use coconut milk. it is really yummy. I also prefer to put the cheese on the table and let everyone serve their own amount to suit their own tastes. Overall this recipe is good as is, but for our own personal tastes I would like to add more to it! Thank you for sharing a recipe that can be tweaked to suit everyone's tastes!!

    This is a delicious soup! I followed the directions as written but I added extra curry powder and some garam masala spice. I also pureed the soup with a hand blender because I prefer a smooth consistency. My boyfriend took some for lunch the next day and his co-workers were asking for the recipe!

    My husband, who does not like soup, loved this soup!! I have made twice now in the past couple of weeks as I had an abundance of cauliflower. The first time according to directions, the second as a vegetarian alternative (no chicken broth or bouillon) This is delicious - tweaked a bit, specifically blending everything to get a thicker texture of soup. Will pass along to others and make again and again! Thank you!

    This was an interesting one. I love broccoli cheese soups, and I love curry, but I guess I just don't love them together. I thought it was a wierd combo. It also didn't get very creamy, although I let it cook awhile, hoping it would thicken. Then I pureed some of, but it just gave it a wierd flourescent green color.

    This was fantastic soup. I made it even easier by using frozen broccoli and cauliflower. The curry was a nice touch. I'll definitely put this on a regular rotation! Thanks!

    Simple Roasted Broccoli and Cauliflower Soup with Crispy Leeks and Bacon

    Thank you for all your get well wishes for Winston! He is on the mend but definitely hating the restrictions ?

    We are at home waiting on the impending blizzard that is headed our way. They named it &lsquoJonas&rsquo and all I can think of is the darn Jonas Brothers, lol&hellipthey&rsquore also predicting 18-24 inches for our area. We haven&rsquot really had snow all winter yet so I guess it&rsquos coming in with a bang and saying hello! I would be more excited for this snow if it wasn&rsquot going to be blizzard-like conditions and if we didn&rsquot have a pup with a broken leg and neuter incisions. We&rsquore going to have to be extra cautious with keeping his cast and belly dry and we&rsquoll have to be shoveling a lot so he has a clear &lsquopath&rsquo to do his business. I really hope we don&rsquot lose power, either. If we do, we&rsquoll either have to try to go to a hotel or have 20 blankets on our bed and put Winston in it, too.

    Thankfully, I made a big batch of this roasted broccoli and cauliflower soup with crispy bacon and leeks to keep us warm and toasty through the blizzard.

    Convenience for dinner recipes is key so take a gander at the short ingredient list, make a shopping list, and grab your ingredients and let&rsquos get cooking! You will absolutely love the flavors of this soup and the crispy bacon and leeks on top (and throughout) are so phenomenal! ? I can&rsquot get enough of this soup you guys. Seriously so easy and so so good!!

    Roasted Cauliflower and Broccoli Soup Recipe

    Makes 10 cups
    Prep time: 10 min
    Cook time: 30 min


    1 large head cauliflower (about 1.5 pds), cored and cut into 1-inch florets
    2 crowns of broccoli (about 1.5 pds), cut into 1-inch florets
    2 tablespoons olive oil
    1 onion, chopped
    6 cups chicken or vegetable stock (low sodium)
    1 cup half and half
    1 teaspoon dried thyme


    Heat oven to 450 F. Line two rimmed baking sheets with parchment paper and put broccoli and cauliflower on the sheets Drizzle 1/2 tablespoon olive oil on each and roast for 20 minutes until tender.

    Meanwhile, sauté onion in 4-6 quart stockpot in 1 tablespoon olive oil until translucent.

    When cauliflower and broccoli are finished roasting, take one sheet of the roasted broccoli and cauliflower and place in a blender with 2 cups of stock. Blend until smooth. Add the second sheet of roasted vegetables, blended vegetables, remaining 4 cups of stock, half and half, and thyme to the stock pot with cooked onions. Warm until heated through and adjust seasonings.

    Nutrition Facts

    One cup : 106 calories, 6.2 g fat, 2.2 g saturated fat, 10.7 g carbohydrates, 3.7 g sugar, 4.5 g protein, 3.8 g fiber, 250 mg sodium, 2 Green, 2 Blue, 2 Purple WW SmartPts

    Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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    1 Comment:

    I really enjoy soup all year round. Creamy textured soups are the best. A vegetarian restaurant I've gone to for years has the best soups - all kinds. Squash, dal, African peanut - all sorts of vegetables. Inspired to make similar soups at home, an immersion blender has become my best friend! Thanks for this recipe to add to my rotation, and also for the tip to leave the cream out if freezing for later.

    Dolores on October 1, 2020


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