If there’s one thing that my blog has taught me over the course of the past few weeks, it’s that almost every ingredient can be enjoyed by all, if only it’s prepared in an attractive manner. For instance, my recipes for roasted sweet potato and parsnip soup and root vegetable mash have already proved that parsnip can be enjoyable. Likewise, this soup recipe has largely transformed my once obnoxious attitude toward the cauliflower.
The main suspect in the case against the cauliflower is the somewhat ubiquitous cauliflower cheese. You see, this loathsome dish tends to be one of two things; insipid or watery. However, it could be considered somewhat brutish to judge what was once my least favourite brassica, by a largely awful dish. Instead, why not follow my lead and enjoy the poor vegetable in this exquisite soup?
Of course, we must be careful not to forget the other two members of this culinary triumvirate, as they play equally important roles. Since the broccoli and cauliflower are both brassicas, they naturally support one another in terms of flavour. As such, this soup possesses a rather bold flavour, backed up by the freshness of the leek. Therefore, it has a very neatly balanced flavour that is hard to tire of.
Finally, you may have noticed that this soup contains what is best described as a healthy dose of butter, an addition my gastronomic conscience deemed essential. However, since such an addition has the potentially irritating and problematic effect of rendering the dish unattractive to those of you with infamous dietary requirements, you may be forgiven for omitting the offending dairy derivative. However, such an allowance only applies if you are either vegan or have an intolerance to dairy… Enjoy!
Broccoli, Cauliflower and Leek Soup
• 200g broccoli florets
• 200g cauliflower florets
• 1 large leek, finely sliced
• 2 small potatoes, diced
• 700ml vegetable stock
• 40g salted butter
• Salt and pepper
1. Fry the shredded leek in the butter until translucent, add the potato and then the stock, boil until the potato is soft.
2. Tip in the florets, cook for a further 5 minutes before blending using a food processor or stick blender. Return the soup to the pan, heat through and season to taste. Serve with a hunk of bread and a slab of butter.
Cost: In truth, we got the florets for 10p in a supermarket reduced section, but broccoli and cauliflower are cheap even at full price. Indeed, the entire batch of soup should set one back, at most, £1.70. Of course, that depends on the prices in your local area, but it’s rather difficult for me to estimate that!
144 replies on “Broccoli, Cauliflower and Leek Soup”
The soup looks very good, but you might also want to consider cauliflower done in an Indian style (if you haven’t already). The spiciness of Indian food really elevates the cauliflower into something tasty. Cheers!
thanks! That’s a great idea… I shall!
This sounds great! Love the combination of these three vegetables!
Thanks! It was great 😀
Lovely soup Nick, but I must disagree on the cauli cheese, yes it can be as you described, but has potential to be a dish of such comfort and warming heart if made with care to the ingredients, and in nature totally frugal…..may I challenge thee to rethink and have a go at cauli cheese once more, but with a thick unctous blue cheese and mustard enriched sauce?
I’d love to see a FF version. 🙂
Thanks! I’ve never had a go at cauli cheese… you think I’d mess it up?! Haha. Perhaps I’ll give it a go… I’m just not such a fan of whole cauli, but we’ll see!
I will for sure be enjoying this soup! And since I am neither vegan nor lactose intolerant, I will add butter to the recipe and feel great about it.
fantastic – it is great with butter!
Yum! I love soup so I’ll have to try this recipe out sometime. I really like your blog and look forward to reading about some healthy affordable recipes! 🙂
Please do – so glad you like my blog!
This looks delicious! I love the color! Yum!
Thanks! I know, colourful soups are often the best!
This is gorgeous and easily veganized! Love it! Cauliflower is so versatile.
Indeed! Most vegetables are!
I love, love, love soup and this sounds fantastic. Can’t wait to make it. Thanks
Thanks so much – it was utterly delicious.
I don’t make a lot of soups, and am feeling like I should. Starting with this one would be a good idea, I think!
Oh yes! Make more, they are very warming!
It looks lovely and no doubt tastes lovely too. Wondered whether it caused any of the infamous broccoli and cauliflower side effects??
I also have to disagree about cauliflower cheese. It’s a favourite here, full of flavour and in no way watery. Made with Cauliflower, broccoli plus leeks and mushrooms and homemade cheesey sauce, sometimes with a crumble topping but often not… Totally yummy.
Nope, none at all 😀 – no more than usual… (gross). I’ve ust never had a good one made for me and I don’t like cauliflower that much anyway…
Neither do I but its so much better in cheesey sauce.
Where did you eat all this terrible food, Frugal? The fault had to lie in the preparation. Nice spoon.
Haha! I didn’t prepare it, I realise where the fault lay 😀
Looks very rich to me 😉
Oh it was 😀
It looks so appetizing!!! YUmmy!! Love your frugal feeding blog 😉 Will need to add your recipes to my repertoire 😉
Thanks! I’m glad you like my stuff!
I might be vegan but butter is king of our home. I just don’t eat it :(. Why would you mess about with non dairy buttery type spreads when they just aren’t butter and they certainly aren’t healthy for you? I just don’t eat it…I sub with good quality extra virgin olive oil and at least I get to smell the delicious creations that I make for Steve ;)…(there aren’t any calories in smells are there? I can’t get drummed out of the vegan confraturnity because I secretly inhale the smells of butter and bacon and buttered toast and fried eggs can I?!)… This soup looks healthy…deceptively so. I love soup but haven’t actually ever eaten green soup. Must try this. I love cauliflower especially roasted (YUM!) so can’t quite fathom the disclaimer BUT I admit…I also love Brussels sprouts and Broad beans which puts me in the “clinically insane” bracket for some people out there 😉
That’s a shame 😀 – though, not really… I don’t like it when people try to veganise things that could never be properly vegan… technically you are inhaling particles of meat and dairy, so… not really vegan :D. I guess I;ve never had a good one made for me… broad beans are all right, but I think brussels sprouts are another ingredient I’ll have to devise a crafty recipe for.
Hey…I have been the unimpressed recipient of half a stink bug in my chard once a long time ago…took me a fair while to eat it again after that little event! If we get down to the nitty gritty our food is FULL of life… anything that we ferment has life in it, anything that we eat has a nice fuzzy coating (unseen of course or we would all die of anorexia) of fungi, bacteria and certain inert viri who are just waiting for the right conditions to do their thang. It’s a bit like those Buddhist monks who walk along sweeping the ground as they go to stop them from squishing something…sometimes you can take things a little bit too far ;). Brussels sprouts are one of my favourite veggies and turn broad beans into a pesto fit for a king and no-one will complain. It’s all about the delivery and the taste and if you can deliver something that tastes good, you win! 🙂
Would love to see your recipe for brussels sprouts and broad bean pesto, if you have time. I love all veggies, except maybe banana squash (I like a bit of flavour in them), and that sounded great. I could see using it as a dip for tortilla chips . . . or piling it on top of a baked potato . . . ~ Linne
Blimey… ok, I’ll note that down. That would be yummy.
Offhand I can’t picture 40 g of butter, but so long as its a good healthy dose, I’m all over this soup! 😀 sounds delicious Nick!
Neither can I… I tend to just chuck in a knob, but some like quantities! Thanks, spree 😀
I have been making lots of soup recently. This recipe looks really good, I’ll try it next week.
The color alone makes me want to dive in!
I think that’s one of the most attractive things about a well made soup!
great mind thinks alike…hahaha. I was planning on making broccoli + cauliflower soup for dinner tonight 🙂
Indeed! I hope you enjoyed yours!
This is definitely my kind of soup, creamy and hot and the roasting must ping up the flavour, perfect.. Morning Fruge.. c
Morning… though it’s now the evening of a different day for me… still, thanks Cecilia 😀
Dude, you crack me up, I can’t imagine you not naturally loving cauliflower and parsnips, but then again, I don’t think there’s a vegetable that I’m not in love with. I like how you’ve only just cooked the broccoli and cauliflower so that they stay vibrant and fresh in the soup. Oh and thanks for adding me to your blogroll, I’m flattered!
Hehe – I just don’t… awful things :D. Oh yes, one must never cook broccoli for more than about 4-5 minutes.
I know! Some people steam it to death! Gross!
Soup weather has definitely arrived and yours looks and sounds like one to try though I will be chuckling when I throw in the cauliflower!
It has indeed – it was very cold today.
Looks delicious, I love a good soup. I’m not the greatest fan of broccoli but it makes damn fine soup!
The secret to awesome Cauliflower cheese is to use a good strong, tasty cheddar cheese and to under-cook the cauliflower so it retains some bite, al dente if you will. I rarely bake it or grill it, just serve it as is. Delish.
Thanks :). I’m not either, but you’re quite right. I’m sure I could make a great cauliflower cheese, but I still don’t think I’d like it… besides, it was more a comment on the ones other people had made for me! 😀
Nice one. One of my favorite soups for sure…
Thanks! Mine too 😀
Yum! I make (vagan) soups on a weekly basis — it is a staple in my diet. I think I’ll make this on Sunday — I cannot wait.
p.s. I agree with Somer, you crack me up as well.
I’m glad you consider me funny :D. Vegan soups are amazing.
I nominated you for the Liebster Award. Please don’t kill me for doing so (ha-ha!) and don’t feel like you have to respond.
Can’t wait to try this!!!
I love this soup – you are a true soup master 🙂
Thank you for another great must-try recipe!!
thanks so much 🙂 – I hope you like it.
Awesome soup 🙂
This looks delish!
Oh I like this a LOT. I am a soup girl and a Brassica girl, so you’ve got me!
Fantastic! I think you’ll just have to make it 😀
I love the combination in your soup. I love both broccoli and cauliflower, so I know I’d enjoy a hot bowl of this!
Thanks – I don’t even like that much and I loved this.
Looks healthy and colourful. Will try this one for sure!
Thanks – almost healthy 😀
I think I will try making it this weekend, sounds yummy
Amazing – enjoy, it’s delicious.
Like you, I’m not a big fan of cauliflower, but I made this recipe tonight. I didn’t have vegetable stock on hand or time to make it from scratch so I used a tamarind stock cube instead, which I diluted because I wasn’t sure how strong the flavour would be. Turned out really great and was very quick. Thanks for helping me broaden my cauliflower world!!!
Fantastic – great substitution. So glad you enjoyed it.
I just checked out your blog and became very hungry! 😉
Haha – glad you enjoyed!
Looks very tasty. I will try it without the butter though.
Feel free 😀
You had me with the brilliant green color of this soup! I’m pinning it to try later this week.
Awesome Barb’ – enjoy!
Looks delicious. Three of my favorite vegetables. I might try roasting them all before blending them up for a little extra flavor.
Thanks, I wouldn’t bother roasting them though, things like broccoli suffer from it in my opinion…
This is a gorgeous soup. I for one have no problem with cauliflowe 🙂
Thanks! That’s great – it’d be up your street for sure.
The soup looks delicious and I love that you added 2 small potatoes!!
Thanks! They give it some much needed body 😀
The colour of this soup is so vibrant; one glimpse of the photo and I immediately dove into your post. Actually, I’d like to dive into this lovely soup (with a spoon, of course).
Thanks! I thought so too. Watch out… it’s hot.
This looks and sounds like a treat! Unfortunately, I had an allergic reaction to broccoli over the summer and can no longer eat it. 🙁 Womp womp. Maybe I’ll make a batch for the husband sometime, though!
Thanks! It was exactly that! OH no! That’s such a shame.
Is it possible you reacted to the sprays/fertilizers used to grow the broccoli, and not to the veg itself? I would try a wee bit of organic just to test it myself. But depends how bad a reaction you had. And that’s just me, anyway ~ always pushing the envelope . . . ~ Linne
Looks delicious : )
It was, Raphaelle!
love the combo of cauliflower and broccoli
This simple healthy soup gets a wonderful reception your readers – must try it !
Thanks! You should!
I just love cauliflower soup. We often made one with potatoes in it and then we had crispy bacon on the top. So nice 🙂
We were going to put bacon on, but decided we wanted to keep it vegetarian!
I adore both parsnips and cauliflower, and find them not in the least offensive, so take my comment with that in mind, but I do find that roasting cauliflower before using them in any recipe tends to eliminate the wateriness. Beautiful colors in this soup, Frugal!
I’ll give it a go – I have to do my own cauliflower cheese recipe now don’t I?
Haha – great comment 😀
You can’t beat roast cauliflower – nutty and an ENTIRELY different flavour. Make a pearl barley risotto (dead cheap) and chuck it on top with a bit of parsley/oregano/toasted pinenuts…. YUM!
I’ll keep that in mind!
Oddly enough, I’m making leek soup this afternoon – a carrot version that is not unlike yours. I love the combination of broccoli and cauliflower in your version. I think if any two veggies were to get married, it would be broccoli and cauliflower. Just sayin’.
There is nothing – NOTHING – in my mind like soup on a fall day…
Soup on a cold day can’t be beaten! I hope your soup turns out as well as mine did 😀
Soup, served cold, on a hot day, too. Simple, nutritious, delicious! What more could one ask? ~ Linne
Nothing at all 😀
Yum. I put parsnips in soup. Never thought of them before and then one day they came to my attention and I cook them up and puree them into a soup. I do the same with leeks. Just make leek soup last week. I have never been a fan of cauliflower until I tried using it as a stuffing for portabellas (which I didn’t care for either). And broccoli is a common veggie in our house.
Making a soup of Broccoli, Cauliflower and Leek Soup never occurred to me. I don’t think of using cauliflower except in the mushroom recipe. This sounds delicious and nutritious. I will have to try a version of it. Yummy. Thank you for the inspiration!
They work very well, don’t they?! Give it a go – sounds like you’ll love it!
Oh, I am sure I will. All those veggies in one bowl! A great meal! Thank you!
No problem 😀
Looks amazing! Thanks for a dinner idea for the week!
Thanks! Hope it went down well.
Hi, I like it! I made a broccoli, leeks, potato soup few months ago, and that was good. I am glad you added cauliflower. I do not usually cook with cauliflower.
I would add garlic and ginger to the soup as well!
Thanks! Garlic would be a good addition, I’d give the ginger a miss though – despite it’s health benefits!
Reblogged this on Sully's Blog and commented:
ciao! thanks, this soup was just delicious…i added 2 cloves of garlic.
hello! thanks – so glad you enjoyed!
Yummy! Thanks for sharing. Will try to make it soon.
No problem – please do!
I think I’ll give this tasty-looking recipe a go this weekend! Thanks for sharing!
Awesome! enjoy it.
I made a vegan version of this on Monday evening and it was fantastic! It’s interesting (well, not really) I spend most of my time focusing so much of my attention on macrobiotic recipes that I forget there are simple, and equally as healthy non-macro dishes out in the world as well (like this dish!).
Last night, I re-heated a bowl and I really could have gone back for 2nds. I must admit, I did alter the recipe a bit. I didn’t like the look of the leeks at my local grocery store, so I used shallots instead. I also used vegan butter (something, I never thought to cook with — I primarily use it for vegan baking).
Good on you! Keep the recipes coming.
HELLO! That sounds great. So glad you made it!
Yummy! Gonna try this as a change from my usual cauli broccoli and Stilton soup!!!
Good idea, though that sounds yum!
[…] of them came from the garden and the rest from the pantry huge thanks to frugal feeding for the broccoli, leak and cauliflower soup recipe and also the flatbread recipe (the bread is rising as I write.) Seriously, check out the frugal […]
Did I not mention that I don’t really need any more to be obsessed over? Guess not . . .
This soup sounds wonderful; now I will have to try it. I LOVE leeks (and all the brassicas, too!) BTW, my Mum does parsnips by peeling, julienning them (is that a verb?), sauteeing them lightly in butter or marg (she’s more old-school than I), then adding brown sugar and cooking them until the brown sugar is well-dissolved. Probably not good for you if eaten often, but we usually only have them once or twice a year. Very yummy, and why there are 2 lovely parsnips in the frig right now!
This soup would also be great cold in the summer.
I usually use leeks in leek and potato soup,
Have you ever made fruit soup (I can’t remember just now how to spell it in Norwegian). It is also great hot or cold (go by the season); it’s a variety of dried fruits, soaked (I like apple juice, but water will do), then cooked slowly until they are soft. Somewhere along the line, add some tapioca to thicken it. A little lemon is good, too, so long as you are not adding milk or cream, or serving it with cereals. In my lovely woodstove days, this soup (whenever I had the money for the ingredients) would sit on the back of the stove all day. We liked it for any meal, adding whatever sides we preferred. Usually toast and cheese for breakfast. This is also a great dessert soup, and I like it with simple drop biscuits. For fancy, I make rose-oil scented butter to slather them with.
I have used figs, dates, raisins, dried apples, pears, cherries, etc. Pretty much whatever you like and your family will eat. Thanks for the lovely food ideas. The day is not long enough . . .
I think it’s a verb… hmm. That sounds great! Nope, never made fruit soup – perhaps I should! Thanks for such an amazing comment – full of useful ideas 😀
I made carrot soup yesterday and I was looking for other soups to make during winter. I will definately try this next 🙂
Please do – you’ll love it 🙂
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[…] got the idea for this soup from Frugal Feeding. Cauliflower, broccoli and leeks are all among my favorite vegetables. I used to be fairly neutral […]
[…] got the idea for this soup from Frugal Feeding. Cauliflower, broccoli and leeks are all among my favorite vegetables. I used to […]
I am eating this soup for the first time right now. But it won’t be the last time! I love all the ingredients; I think overcooking or boiling them right in water is why so many dislike the brassicas. I cooked these fairly quickly and added a bit more water before I blended it. I’d forgotten about the potato, as I was cooking while searching for the recipe on my phone. So I cut up half a baked potato from last night and threw that in. I think next time I’ll add some garlic powder (not that it needs anything; I just mess around with recipes). Thanks so much for the recipe! The sweet potato/carrot soup is next, and I will read the recipe first (-; . . . ~ Linne
Fantastic! So glad you liked it! Yes, read the recipe first – that’s a good idea… what’s garlic powder like?
I liked the garlic powder in the soup; would have liked fresh garlic even more, I think, but my Mum doesn’t care for garlic, so I tone it down a bit, as this is her apt. I gues I didnt really read the recipe; I see today that it calls for sauteeing the leek, etc. I chopped the veggies roughly, dumped them in a saucepan with some water (more than a cup, I think), simmered until done, then used my new stick blender to shmush them up together.
I hate to say it, but I often only read the ingredient lists (and yes, it does cause me trouble at times); I can only remember one time when I actually followed a recipe exactly; not a single creative variation. I made something for my sister’s Christmas party (she’s a nurse) because she was in hospital up to the day of. She knows me fairly well and made me SWEAR!! to follow her recipe without deviation. I did, and she was happy. . . then I was back to my usual life of happy and not so happy surprises. Seriously, most of my changes are just flavouring or whatever, nothing serious. But three days ago, after we took delivery of a 40 lb box of MacIntosh apples from BC (my homeland), I made a large apple crisp/cobbler. I don’t have my recipes (that I have developed over the years) here with me, so attempted to make it from memory (of a few years ago now). It might have been ok, but I think I took it out of the oven a wee bit too soon; only one edge was browned. The dough/topping is a tiny bit undercooked and doughy. However, I’ve been heating it in the microwave before I pour the milk over it and it’s been edible; just a bit heavy. Will that teach me? Maybe, but then again . . .
Always best to read the method, though I never follow recipes at all! I have to say that I love undercooked crumble… and a thick layer of it too!
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[…] – Broccoli, Cauliflower and Leek Soup = […]
[…] – Broccoli, Cauliflower and Leek Soup (1), WW Wholemeal Thick Sliced Bread (2) = […]
Hi, I tried this recipe yesterday with the ingredients having already been in my fridge as I’d been ill and hadn’t been able to cook, so the whole dish cost me £0. My daughter is cows milk allergic so I used goats butter. Also I added half a little pack of goats cream cheese I had in the fridge. It was one of the most delicious soups I’ve ever tasted and I’m not a lover of broccoli/cauliflower normally. I’ve put a photo I took of mine on FB and encouraged my friends to check out your recipes.
Sounds wonderful – so glad you enjoyed it frugally :D. Thank you very much!
[…] Adapted from Frugal Feeding’s Broccoli, cauliflower and leek soup […]
[…] one of the most versatile varieties of bread you can make. They are equally perfect alongside a steaming bowl of soup, filled with egg and cress for a seaside picnic, or stuffed with a succulent pork burger and red […]
[…] got the idea for this soup from Frugal Feeding. Cauliflower, broccoli and leeks are all among my favorite vegetables. I used to […]