Cauliflower Broccoli Cheese Soup

Cream of Broccoli and Cauliflower Soup

Cauliflower Broccoli Cheese Soup

Cauliflower Broccoli Cheese Soup

When making Cauliflower and Broccoli Cheese Bake as a side dish for my ‘Toad in the Hole’ I looked at the big pile of left over cauliflower leaves, tough broccoli stalks and thought to myself- “what a waste, surely these can be used and not binned?!”

I don’t usually buy or eat cauliflower, so wasn’t sure if the leaves were edible. A quick internet search later I found that they are an excellent source of Vitamin C! Who knew?… So there are several idea for recipes, one being making cauliflower leaf ‘crisps’ similar to the fashionable ‘kale crisps’, another is to use it like cabbage leaves. I decided to make a soup from the left overs as it is currently grey and miserable outside, so comfort food is necessary!

Cauliflower Leaves and Broccoli Stems

Cauliflower Leaves and Broccoli Stems

This soup is made of left overs, from the vegetables to the cream! I often have left over vegetables in the fridge that end up chopped, bagged, then frozen so it doesn’t go to waste. Currently in the fridge I have celery (another veg I don’t usually cook or eat so had plenty left from a previous recipe) and peeled cloves of garlic. The garlic was on offer for £1 for about 8 from market but we obviously couldn’t get through them fast enough so I spent an hour peeling them and stored them whole in a tub in the freezer. They are great for using in curries and stews! The cream to enrich the soup was left over from making Caramel Profiteroles for Mother’s Day as I had bought 2 tubs of cream, just in case, but luckily didn’t need the second one…

Cauliflower Broccoli Soup

Cauliflower Broccoli Soup

So here’s the recipe, no proper measurements I’m afraid as I was making it up as I went along…

Ingredients

  • Cauliflower leaves and stem from one head of cauliflower- roughly chopped
  • Broccoli stems and any other left overs bits
  • Handful of chopped celery
  • 3 cloves of garlic
  • Cream as much as you like
  • Cheese whichever you have in the fridge
  • Salt and pepper to taste

Method

  • In a saucepan sauté all the vegetables together for about 10 minutes until tender
  • Blitz in a blender until smooth
  • Return soup into the saucepan. Add cheese, cream and salt and pepper to taste

I decided to serve with a sprinkling of cayenne pepper and a pumpkin seeds to add crunch. Not bad for using up vegetables that would have ended up in the bin or compost heap!

Cauliflower Broccoli Cheese Soup

Cauliflower Broccoli Cheese Soup

 

 

Cauliflower and Broccoli Cheese Bake

Cauliflower Broccoli Cheese Bake

Cauliflower Broccoli Cheese Bake

This Cauliflower and Broccoli Cheese recipe was made to go along with the ‘Toad in the Hole’ and onion gravy, making an all round comfort eating dinner for a dreary British day! I’m not particularly good at cooking traditional ‘British’ foods, or a lover of them as I like lots of spice! However Good ingredients cooked well will always shine through, so I grabbed a couple of heads of broccoli and a cauliflower and got to work… I was attracted to this recipe as the broccoli is actually blended into the creamy cheese sauce, giving it a lovely vibrant colour and extra flavour. I also liked the idea of giving it a crispy top by using bread crumbs and almonds. (I decided to skip the breadcrumbs this time as the meal contained a lot of carbohydrate already!)

Cauliflower Broccoli Cheese

Cauliflower Broccoli Cheese

The cheese sauce has a lovely green colour as there is a whole head of broccoli blitzed into it. The toasted almonds on top added a nice nutty taste and some much needed texture to the dish too! 🙂

I’m not a big fan of cauliflower as I find it quite watery and tasteless as a vegetable. However I think it works as a carrier of flavours, and have recently seen some great  recipes for cauliflower curries. As you can see, I’m still leaning towards foods with lots of spice! 😉