Cauliflower & Broccoli Soup with Garlic Chips

August 24, 2012
 | By


I’ve been churning out the soups this winter. I make a huge pot on the weekend and take it for lunch pretty much every day for the next week. Sometimes I have it with bread, other times I stir through a handful of beans or some cooked quinoa or brown rice.


This soup is amazingly creamy for having no cream in it. The garlic and oil make it a little bit fancy.



Creamy Vegan Broccoli & Cauliflower Soup


  • 1 brown onion, diced
  • 1 large or 2 medium cloves garlic, peeled and diced
  • 3 c cauliflower florets, approx 1/2 head
  • 2 c broccoli florets, approx 1 head
  • 3 C stock or water plus stock powder
  • olive oil, sea salt, cracked pepper

To serve

  • Garlic Chips – see recipe below
  • olive oil, sea salt, cracked pepper
  • Parmesan – if not vegan


In a large heavy based saucepan over medium low heat, saute onions and garlic in a splash of olive oil for 5 mins until soft but not brown.

Add broccoli and cauliflower florets and stir to coat. Add stock and bring to a boil.

Turn heat down, cover and simmer 15 minutes until veggies are very soft. Remove from heat and puree until smooth.

Ladle into bowls, top with garlic chips, shaved Parmesan and a pinch of sea salt, drizzle with olive oil.

Serves 4-6


  • I thought there was way too much liquid to create a thick, silky soup so I took some out before I pureed it. I ended up adding it all back in! Use your best judgement – it is easy to add it, hard to take it away.
  • I use an immersion blender and puree straight in the pan. Use whatever is handy, just be careful!
  • If you want to increase the nutrition factor add a handful of drained chickpeas or white beans.

Garlic Chips

Thinly slice 2 cloves of garlic. Heat a splash of oil in a heavy fry pan.

Drop in garlic slices and stir/turn/flip until golden. Do not look away, walk away or become otherwise engaged with anything but the garlic, the minute you do they will burn, it is the way of the world.

As soon as they turn golden, remove from pan. They will continue to cook slightly and will crisp up as they cool. Use the chips and left over garlic oil to top your soup.



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7 Responses to Cauliflower & Broccoli Soup with Garlic Chips

  1. narf7 on August 25, 2012 at 6:39 am

    I think I have just found the perfect soup for the last bastions of winter knocking at the door to herald the very first loaf of sourdough bread made on Serendipity Farm! Thankyou for this wonderful post. My husband Steve is known as “The Soup Dragon” and takes charge of all soup production thanks to his natural ability to take raw ingredients and make them taste splendiferous. By the look of this soup, he isn’t going to have to work too hard this time :). Cheers!

  2. Miss Piggy on August 25, 2012 at 2:46 pm

    Finally!!! Another soup recipe to add to my repertoire. Thanks JJ.

  3. Claire @ Claire K Creations on August 27, 2012 at 11:01 am

    I really have to get into soups. I wouldn’t believe this had no cream from the pictures. It looks so rich and hearty.

  4. Christine on August 27, 2012 at 11:10 am

    Nothing better than a lovely vegan soup like this for homemade lunches at work. Looks so creamy and delicious!

  5. vegeTARAian on September 30, 2012 at 5:06 pm

    Oh my, that looks fab! What a clever fox you are ;)

  6. Elaine on October 21, 2012 at 9:25 am


  7. Nicole on December 3, 2014 at 12:22 pm

    this is my new go-to soup!!’

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