Cruciferous Vegetable Soup Recipe (Broccoli & Cauliflower)

I cannot stress enough how good Cruciferous Vegetables are for you. They have a whole host of health benefits, including…

  • Reducing the risk of oxidative stress
  • High in fibre
  • Helps you to detoxify carcinogens in the body before they damage cells
  • Reduce the risk of cardiovascular disease
  • High in Cancer fighting phytonutrients

It’s no wonder we are recommended to be eating several servings of them a week!

Check out 8 Amazing Health Benefits of Cauliflower if you haven’t already!

cruciferous vegetables

Are you getting in enough of these veggies into your diet? If not, this recipe is a great start, especially because you can freeze it for later! Who doesn’t love a good freezer meal?

Cruciferous Vegetable Soup (Broccoli & Cauliflower)

Cruciferous Vegetable Soup (Broccoli & Cauliflower)


  • 500g Cauliflower Head
  • 350g Broccoli Head
  • 2 garlic cloves, sliced
  • 2 onions, chopped
  • 250ml / 1 cup milk (I used coconut milk)
  • 50g parmesan cheese or nutritional yeast, optional
  • 1 tbsp vegetable stock powder
  • 30g walnuts, chopped
  • nutmeg to taste
  • seasonings to taste (salt, pepper, turmeric & thyme are all recommended)


  1. Cut the broccoli & cauliflower heads into florets, keeping the stalks.
  2. Process the florets in a food processor to create "rice".
  3. Chop up the stalks and add to a large pan along with the chopped onion & garlic. Lightly fry.
  4. Dissolve the stock in 900ml of boiling water and add to the pan along with the milk, parmesan, nutmeg, & seasonings.
  5. Bring to the boil, then simmer for 20 minutes.
  6. Blend the soup together until creamy, leaving space at the top of your blender for steam to escape.
  7. Add in the "rice" and cook for a further 3-5 minutes.
  8. Divide between bowls and garnish with "rice", chopped walnuts, and parmesan.
  9. Alternatively, blend up the rice along with the rest of the ingredients if you want a completely smooth soup.

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