As the days grow longer and the signs of spring begin to bloom, there’s something deeply comforting about a bowl of vibrant, nourishing soup that still feels light enough for the season. This Creamy Cauli and Broccoli Soup is exactly that — a fresh and wholesome dish that celebrates the best of spring veg, while also delivering a rich and satisfying flavour in every spoonful.
Packed with green goodness, this vegan-friendly recipe brings together broccoli and cauliflower with warming spices like turmeric and mild curry powder to create a balanced dish that feels both uplifting and cosy at the same time. The addition of coconut milk adds a silky (and dairy-free!) creaminess, while fresh herbs and a squeeze of lemon brighten everything up, so this is a perfect dish for those in-between days when there’s still a winter chill in the air. And it’s a fantastic option for the whole family, because it’s easy to prepare, full of nutrients and naturally plant-based, making it ideal to serve as a light lunch, a starter or poured over cooked organic brown rice or quinoa for a more hearty evening meal.
Instructions:
- Heat the coconut oil in a large soup pot, then add the onions and cook until soft. Next, add the garlic and coriander stems, and stir until fragrant. Add the turmeric and curry powder, then mix until the onions are yellowed. Next, add a splash of stock to make sure the powders are dissolved.
- Pour in the rest of the stock and coconut milk, along with the broccoli, cauliflower and 1tsp of Himalayan salt. Bring to a boil, then reduce the heat to simmer. Cover partially with a lid for 15 to 20 minutes, until the veg is tender — the broccoli should still be bright green (not khaki overcooked).
- Pour the soup into a blender, then add the mustard, herbs, a big pinch of Himalayan salt and a good grind of black pepper. Purée the mixture until smooth — or chunky, if you prefer it that way!!! Add a squeeze of lemon juice, then taste again and add more bit more salt, if you prefer.
- Pour the soup into serving bowls and add another grind of black pepper before topping with the chopped coriander leaves (and sprouts, if using).
I hope you enjoy it like I do!!!
Love, Gaynor x
