Home > Blogs

Roasted Cauliflower and Broccoli Soup

Roasted Cauliflower and Broccoli Soup

Roasted Cauliflower and Broccoli Soup

Classic Vancouver weather is in full-force now that it’s officially fall. This means rain and lots of it. Living on the West Coast, you would think that the rain wouldn’t be as daunting or unmotivating when it comes time to go for a run but those first slopping strides always suck. Once you’re out there, the child-like joy of jumping into puddles, trying to get as wet as possible, returns and it becomes a rather enjoyable jaunt. Plus, the best part about running in the frigid rain and getting soaked to the bone is when you come home to an extra hot shower and a steaming bowl of freshly made soup. That’s when fall doesn’t seem so terrible.

The first soup of the season was a new recipe for Roasted Cauliflower and Broccoli Soup. I’ve found throughout my soup making days that a soup tastes incredibly richer and has a deeper flavour if the vegetables in the soup are roasted first. The same simple steps one takes to roast any root vegetable, with a drizzle of oil and a pinch of salt and pepper, are the exact same when making soup. The benefit of roasting the vegetables, is that you can leave them for an hour to do their thing, then when you add it to the stock, it only needs to simmer for 15 minutes or so before it’s completely done. No more waiting for the veggies to soften in a boiling pot. It may make for a bit of a longer process, but the little bit of extra cooking time is well worth the wait.

Another great thing about making a big pot of soup is that it’s easily re-heatable for packed lunches or a quick dinner. It can also be adjusted depending on dietary needs. Buying canned soup is a bit tricky, as it can be filled with excess sodium and preservatives that really aren’t necessary. Overall, it’s just more satisfying to whip up a pot of homemade soup, grab a loaf of fresh bread from the bakery and cosy down on the couch with an over-sized sweater and slippers; a perfect fall night.

Roasted Cauliflower and Broccoli Soup
Serves 4
Cook time: about 1 hour
Prep time: 10 minutes
Total time: 1 hour 10 minutes

Ingredients

  • 1 head of cauliflower
  • 1 head of broccoli
  • 2 tbsp oil
  • 2 cloves of garlic, minced
  • 1 medium white onion (about 1 cup, diced)
  • 2 cups reduced-sodium vegetable broth
  • 2 cups water
  • 1 cup cream (optional)
  • grated, aged white cheddar to garnish

Directions

  1. Preheat the oven to 450°
  2. Chop the cauliflower and broccoli into similar sized pieces and place onto separate baking sheets. Drizzle the vegetables with oil and add salt and pepper to taste. Place in the oven and roast for 20-25 minutes, or until soft. The cauliflower will take a bit longer (25 mins) than the broccoli (20 mins). If on different shelves in the oven, switch the trays halfway through.
  3. While the veggies are roasting, dice the onion and add to a big pot with 1 tbsp oil and sautée until soft, about 5 mins.
  4. Add the minced garlic and cook for another 2 minutes.
  5. Add the water, vegetable broth, and roasted vegetables to the pot and bring to a simmer. Cover and leave for 15-20 minutes.
  6. Ladle the soup into the blender, it should take 2-3 separate blender fills, then return to the pot. If adding cream, stir it into the pureed soup.
  7. Soup into bowls, and garnish with aged cheddar cheese, salt and pepper. Serve with fresh bread for dipping.

Check out the latest buyer's guide:

The best trainers in Canada under $150

We curated the best performance trainers under $150 to meet your 2024 running goals, while staying on budget