Spiced cauliflower and broccoli soup with cheddar cheese
Warm up your day with a flavorful spiced cauliflower and broccoli soup. This hearty recipe combines the rich tastes of paprika and cumin with comforting cheddar cheese and light sour cream. With tender cauliflower, vibrant broccoli, and creamy potatoes blended to perfection, this savory soup is both nourishing and satisfying. Ideal for a cozy meal year-round, this soup is sure to become a family favorite!
- 06 May 2024
- Cook time 30 min
- Prep time 10 min
- 6 Servings
- 11 Ingredients
Spiced cauliflower and broccoli soup with cheddar cheese is a hearty, flavorful, and nutritious dish that's perfect for any season. This soup combines a medley of vibrant vegetables, aromatic spices, and creamy cheddar cheese to create a comforting meal. Whether you're looking for a quick weeknight dinner or a dish to impress guests, this recipe has you covered.
Ingredients:
Instructions:
- Chop the onion and mince the garlic.
- Cut the cauliflower and broccoli into small florets.
- Peel and chop the potatoes into small cubes.
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook for about 5 minutes, until it's softened and translucent.
- Add the minced garlic, 1 teaspoon of paprika, and 1 teaspoon of ground cumin. Cook for another minute, stirring constantly to prevent the spices from burning.
- Add the chopped cauliflower, broccoli, and potatoes to the pot.
- Stir to combine the vegetables with the onion and spice mixture.
- Pour in the 4 cups of chicken gravy, making sure all the vegetables are submerged.
- Bring the pot to a boil over high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until all the vegetables are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender and blend until smooth, then return the soup to the pot.
- If the soup is too thick, you can add a bit more chicken gravy or water to reach your desired consistency.
- Stir in the 1/2 cup of shredded cheddar cheese until melted and fully incorporated.
- Add the 1/2 cup of light sour cream and stir until well mixed.
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with extra cheddar cheese or a dollop of sour cream if desired. Serve hot.
Tips:
- For a smoother texture, use an immersion blender to puree the soup until it reaches your desired consistency.
- Feel free to add other vegetables, like carrots or peas, to boost the nutritional value and add more color.
- If you prefer a vegan version, use vegetable broth instead of chicken gravy and replace the cheese and sour cream with dairy-free alternatives.
- Roasting the cauliflower and broccoli before adding them to the soup can enhance their flavors and give the soup a richer taste.
- Garnish with extra cheddar cheese, a dollop of sour cream, and fresh herbs like parsley or chives for added flavor and presentation.
This spiced cauliflower and broccoli soup is a delightful combination of rich flavors and creamy textures. The cheddar cheese and light sour cream add a luxurious touch, while the paprika and cumin provide an enticing warmth. Serve it with some crusty bread or a fresh salad for a complete meal. Enjoy this nutritious, comforting soup with family and friends!
| Nutrition Facts | |
|---|---|
| Serving Size | 450 grams |
| Energy | |
| Calories 240kcal | 10% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 6g | 17% |
| Sugar 6g | 6% |
| Fat | |
| Fat 11g | 13% |
| Saturated 4.30g | 14% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 90mg | 17% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.31mg | 23% |
| Vitamin B3 2.25mg | 14% |
| Vitamin B6 0.65mg | 38% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 120mg | 136% |
| Vitamin E 0.70mg | 5% |
| Vitamin K 63ug | 54% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 2.18mg | 20% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 1030mg | 30% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 650mg | 44% |
| Zinc, Zn 1.40mg | 13% |
| Water | |
| Water 390g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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