Cauliflower and Broccoli Soup

They are really simple and easy to get hold of. First, fresh cauliflower and fresh broccoli. Other vegetables included in this soup are onion and garlic. Double cream and cheddar cheese bring the creaminess and richer flavour, while slivered almonds and chives add an extra depth to the taste.

Finally, I’ve gone with vegetable stock for the base of this soup.

You can use frozen veg for this soup recipe. However, my opinion is that fresh vegetables are also best, as they impart a lot more flavour into the soup. 

Frozen vegetables are a secondary option and, if for whatever reason you are not able to get hold of fresh vegetables, frozen vegetables will do.

I’ve gone for cheddar cheese in this recipe. It melts really well and complements the flavour of both cauliflower and broccoli really well.

However, you can also use cheese such as parmesan or Gruyère, both of which are absolutely delicious when added to this creamy broccoli and cauliflower soup.

If you precisely follow the measurements, steps and instructions below, you should be fine and won’t need to worry about fixing a watery soup.

However, if you do find that your soup is on the thin and watery side, there are several tricks you can try, which should help to thicken up your soup.

Use cornflour – cornflour is a great thickener of soups, sauces and casseroles. To thicken your cauliflower and broccoli soup using cornflour, simply mix a tablespoon of cornflour with a tablespoon of liquid in a separate bowl, then whisk into a paste. 

Add the paste to the soup, while it’s on the heat, and stir continuously until thickened.

Blend in bread – using an emulsion blender to blend bread into the soup is a quick and effective way to achieve a thicker texture. Use torn pieces of bread, soaked first so that they are softened. 

Add them to the soup and then blend with the hand blender.

Add more cream, cheese or yoghurt – another easy way to immediately thicken soup is to add a dairy product. This soup calls for cream and cheese, so it should be naturally thick and luscious. Adding a little more cream or cheese would be a good way to thicken it even further. 

Be careful though – you don’t want the cheese or cream to overpower the soup.

Storing soup leftovers is easy. First, wait until the soup has completely cooled. Then, transfer it into an airtight container. You can keep kabocha soup fresh in the fridge for up to four days.

Yes! Most soup freezes really well, and this one is no exception.
To freeze kabocha soup, allow it to cool, then transfer it into a freezable airtight container. You can even freeze your soup in individual servings, either by spooning it into freezer bags or by using smaller containers.
Frozen soup will keep for up to three months.

Thaw your frozen soup in the refrigerator for a few hours. I recommend allowing it to defrost overnight.

You can either reheat leftover kabocha soup in a saucepan on the hob or in the microwave.
To reheat soup on the hob, place the pan on a medium heat and gently heat the soup, stirring continuously until piping hot.
To heat leftovers in the microwave, loosely cover and reheat for a total of 3 minutes, pausing to stir the soup every minute.

Yes! Soup actually takes on more flavour if allowed to sit for a while. This soup can be made beforehand, then reheated on the stove just before serving. Just follow the storage and reheating guidelines above.

Yes, you can simply double or triple the measurements in the recipe below if you’d like to make a bigger batch. Making a big batch of this broccoli and cauliflower soup is a great idea, especially since it freezes well.