Roasted Broccoli and Cauliflower Soup

Difficulty:
1/5

Ease of Preparation: Easy

Yield: Serves 4-6

Roasted Broccoli and Cauliflower Soup

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

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
  • ¼ 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
  • ¼ cup (60 ml) olive oil, divided

 

  • Toasted black mustard seeds, to garnish
  • Mustard seed oil, to garnish

 

Method:

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 3-5 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 small pot, season with salt and white pepper and keep on low heat until ready to serve.

Preheat oven to 450 F (230 C).

In a bowl, toss 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 9-10 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 5 minutes.

When the roasted cauliflower and broccoli are ready, immediately serve with the soup.

To Serve:

In wide bowls, pour the warm soup to a depth of about 1 inch (2.5 cm).

Top the soup neatly with the warm roasted florets, drizzle with mustard seed oil, and finish with toasted black mustard seeds.