Broccoli and Cauliflower Soup

Served to us by a friend in Hobart, Tasmania, this soup surprised me with its good flavor and texture. Very easy and quick to make, and I won't nag you with how good it is for your health. The second time I made this soup, I threw in 1/2 cup finely grated raw carrot, that I had left over from making a carrot cake. Add the carrot just before you purée and serve the soup. No more cooking required. You are looking for texture, not mush.


  • 2 Tb Olive Oil
  • 1/2 head Cauliflower, leaves and thick stem removed, and cut into florets about 2″ long, 1″ wide
  • 1 head Broccoli, thick stem removed and cut into florets about 2″ long, 1″ wide
  • 3 fat cloves Garlic, smashed, peeled and chopped
  • 1 medium Brown Onion, cut in half and thinly sliced
  • 1/8 tsp freshly ground Black Pepper
  • 1/8 tsp Salt
  • 2 cups Chicken Broth
  • 1 cup Milk
  • 1/3 cup finely grated Carrot (optional)
  • freshly grated Parmesan Cheese for garnish when serving


  1. Heat Olive Oil in a large soup pot.
  2. Add Cauliflower, Broccoli, Garlic, Onion, Pepper and Salt
  3. Stir fry over High heat until the Onions soften, being careful not to burn the Onions and Garlic. Don't stop tossing the vegetables or they will burn.
  4. Add Chicken Broth and bring to a simmer. Turn the heat to Low and simmer until the Cauliflower and Broccoli are tender but not mushy, when pierced with a fork.
  5. Add the Milk and grated Carrot if you are using it.
  6. Remove pot from heat, and use a hand held blender or upright blender to purée the soup.
  7. Serve hot in broad soup bowls, with Parmesan Cheese on the side for a garnish.