Creamy Vegan Broccoli and Cauliflower Soup

After the festive season, my immune system has taken a plummet, and I am now smothered with a flu. As is half of my family. So what better way to to boost your immune system, than with a nutrient-packed, vegan, oh-so creamy (yet healthy!)  broccoli and cauliflower soup. Let the creaminess take over!


  • 65g soya butter
  • 1 large onion, diced
  • half head of broccoli, trimmed and diced
  • half head of cauliflower, trimmed and diced
  • 1 large potato, peeled and diced (if organic, leave the skin on)
  • 1 litre veg stock
  • salt and pepper, to taste
  • parsley, chopped, to serve


  • Melt the butter in a large saucepan, over a medium heat.
  • Add the onion and potato, and cook until the onion is translucent.
  • Add the broccoli and cauliflower, and cook for five minutes, stirring occasionally.
  • Add the veg stock, adding a little salt and pepper.
  • Bring to the boil, and leave to simmer for 25-30 minutes, or until vegetables are cooked.
  • Blend with a hand blender or transfer to a blender, blending until smooth or chunky (personal preference).
  • If using a blender, return the soup to the saucepan and return to the boil.
  • Adjust seasoning to taste.
  • Serve sprinkled with chopped parsley, and crusty bread.Image

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