Easy brocolli & cauliflower soup for a cold snowy night

easy ingredients for an easy but delicious soup

I prefer to blend this soup at the end to get a creamy texture (without cream) but this step is not necessary if you like a chunky soup.  Thanks for joining me on my blog for this delicious soup.

2 heads of broccoli
1 large head of cauliflower
1 large onion
3 gloves of garlic
3 tbsp. olive oil
1 L of vegetable stock (or water or stock of your choice)
salt & pepper to taste


Instant Pot Method
Chop onions & garlic and saute' in olive oil.
Wash & chop up the broccoli and cauliflower saving 1/2 of both for the end of the cooking time.
Add 1/2 of the broccoli and cauliflower to the onions and garlic. Add 3/4 of a L of vegetable stock to the vegetables and close the lid on the instant pot.  Set the dial to pressure cook for 15 minutes on high. Allow to cook and then cool
Once cooled, release the steam and open the lid.
Add the remaining broccoli and cauliflower and cook again for 10=15 minutes on saute'.
Remove from heat and carefully puree with an emersion blender.  Serve hot.

Stove Top Method
Chop onions & garlic and saute' in olive oil in a large soup pot on medium heat.
Wash & chop up the broccoli and cauliflower saving 1/2 of both for the end of the cooking time.
Add 1/2 of the broccoli and cauliflower to the onions and garlic to start with. Add 3/4 of a L of vegetable stock.
Bring this up to the boil, reduce the heat and allow to cook until the vegetables are tender. Approximately 1/2 an hour.
Add the remaining broccoli and cauliflower and cook again for 10-15 minutes until the new broccoli and cauliflower are just cooked.
Remove from heat and carefully puree with an emersion blender if desired.

immersion blender

add to the soup at the end to enhance the freshness of the soup