Creamy Broccoli and Cauliflower Soup
Recipe type: Appetizer
Serves: 4
Absolutely creamy and delicious this soup with a hint of chilli is perfect for those bitterly cold Cape winters and also quick and easy to prepare.
  • 500gr broccoli chopped into small florets
  • 500 gr cauliflower chopped into small florets
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • Salt to taste
  • ½ teas crushed chilli flakes
  • 1 litre vegetable stock
  • 250 ml milk
  • 30 ml cornflour
  • 2 tbles chopped parsley
  • Fresh Cream for garnishing (optional)
  1. Sauté the onion and garlic in a pot with a little butter on low heat until it is soft and translucent.
  2. Add the broccoli and cauliflower florets to the pot.
  3. Saute for a couple of minutes until broccoli is bright green in colour.
  4. Add vegetable stock, chilli flakes and extra salt if needed (remember the stock has salt added) and replace lid on saucepan.
  5. Simmer for approx 15-20 minutes until broccoli and cauliflower are soft and tender.
  6. Add milk and cook for a further 5 mins.
  7. Blend together using a stick blender or food processor.
  8. Mix cornflour with small amount of water and stir through the hot soup.
  9. Stir through parsley and simmer for 5-10 minutes until soup thickens.
  10. Stir through fresh cream if using.
  11. Serve with fresh crusty bread
If you prefer a thinner soup add an extra cup of vegetable stock.
Recipe by SAPeople Tasty Recipes at