Roasted broccoli and cauliflower soup

By Pino Di Cerbo

Prev Recipe Next Recipe

Let us know what you think Please fill out this brief survey to help us understand how we can improve your experience

This warm and hearty soup uses nearly every part of the cauliflower and broccoli. The stems give a deep, earthy flavour to the silky soup, while the roasted florets add toasty, smoky notes.

SERVES

TO

2H 10 Mins

Ingredients

2 heads cauliflower, long florets and stems, reserved separately
4 heads broccoli, long florets and stems, reserved separately
2 onions, small dice
6 cloves garlic, minced
1/4 cup (60 ml) butter
2 quarts (2 L) vegetable stock
2 cups (470 ml) whipping cream
4 tablespoons (60 ml) Dijon mustard
Salt, pepper, and white pepper, to season
1/4 cup (60 ml) olive oil, divided
Toasted black mustard seeds, to garnish
Mustard seed oil, to garnish

Directions

Dice the cauliflower stems and broccoli stems.
In a medium pot over medium-high heat, sweat the onions and garlic with butter.
Add cauliflower and broccoli stems, plus half of the cauliflower florets, and cover with vegetable stock.
Bring to a simmer and cook until stems are tender around 45 minutes.
Add the cream and Dijon, bring to a simmer, and cook for 10 minutes.
Add half of the broccoli florets and for three to five minutes, until the broccoli is vibrant green and slightly tender.
In batches, transfer the contents of the pot to a blender and blend until silky smooth.
Transfer the pureed soup to a small pot, season with salt and white pepper and keep on low heat until ready to serve.
Preheat the oven to 450° F (230° C).
In a bowl, toss the remaining cauliflower florets with half of the olive oil and season with salt and pepper.
Place on a lined baking sheet and roast until edges begin to darken, about nine to 10 minutes.
Meanwhile, toss the remaining broccoli florets with the remaining olive oil and season with salt and pepper.
Spread the broccoli on a second lined baking sheet and roast until the edges begin to darken, about five minutes.
When the roasted cauliflower and broccoli are ready, immediately serve them with the soup.
In wide bowls, pour the warm soup to a depth of about one inch (two and a half centimetres).
Top the soup neatly with the warm roasted florets, drizzle with mustard seed oil, and finish with toasted black mustard seeds. Enjoy!