By Naomi Wearne
In an effort to be more health conscious, my family is increasing our meat free meals. This soup is a favourite that is easy to whip up and requires only a small number of ingredients. The addition of the beans (or chickpeas) increases the protein content of the soup, as well as giving it a lovely, creamy texture.
We call it “Hulk Soup” and the kids love dipping homemade sourdough or cheese toasties in it on cold evenings. I’ve even eaten it cold for lunch in summer – it is still delicious and quite refreshing!
Broccoli and Cauliflower Soup
Ingredients
1 head broccoli
½ head cauliflower
1 onion or leek
3-4 cloves of garlic
1 tin cannellini beans or chickpeas
1 litre vegetable or chicken stock
Spinach or kale leaves (optional)
Method
Roughly chop all ingredients. They will be pureed later, so don’t worry about size!
Sauté the onion/leek and garlic in a little oil until translucent, then add the broccoli and cauliflower with the stock.
Cover and bring to a boil then add the tin of drained and rinsed beans. Simmer on low with the lid on for 15-20 mins, then turn off the heat.
At this point, add your spinach/kale leaves and pop the lid back on. The residual heat will wilt the leaves. I like to leave it to cool for about 20 mins before using my stick blender to puree the soup – but if your blender can handle the heat, you can puree it straight away.
Taste, and season with salt and pepper before serving.
I like to serve mine topped with lightly toasted pepitas for crunch and a sprinkle of chili flakes for a bit of a kick (I don’t add these while cooking as my kids don't like the spice). Another option is to add a bit of crumbled feta or a swirl of natural yogurt.
You can find more delicious creations from Naomi on her instagram at @kidspluskitchen
I'd love to hear about your favourite soup in the comments below!
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