broccoli & cauliflower soup
You can do this in one pot or two. The only difference is in the presentation. One way will give you a lovely pale green soup, the other will give you a two-colour soup. Both taste equally as good, so I'd be inclined to do the one pot version (which is what I'm writing the recipe for here).
  • 1 large head of cauliflower (approx 800g)
  • 1 large head of broccoli (approx 500g)
  • 250ml + 125ml chicken stock
  • 300g potatoes
  • 2tsp raw sugar
  • ½ a clove of garlic
  • 80ml olive oil
  • salt to taste
How to make it
  1. Prepare the veggies. By this, I mean peel your potatoes then chop them up. Chop your cauliflower & broccoli up into florets as well. And don't discard the big stalk in the middle either, peel the outer layer off the broccoli (you don't need to do this to the cauliflower) and hack it up into pieces.
  2. Put 3C (750ml) of water and 375ml of stock in a big ol' pot and get it boiling. Tip your sugar in as well. Once it is boiling, toss your cauliflower and broccoli stems in, bring the pot to a simmer and put the lid on. Let it simmer away for about 15 minutes, or until your cauliflower gives slightly when prodded with a butter knife.
  3. Now toss your broccoli florets in. We don't want to cook them for as long because they'll lose their lovely green colour and go yellow. Also, the flavour won't be as nice and almost-nutty. We want to cook it until it's just turned soft, so check it periodically with a butter knife in the same way as you did the cauliflower.
  4. Once it's done, take it off the heat and carefully ladle 375ml of stock out. Get your hand blender and blend until it is smooth (or carefully ladle it into a blender and blend in batches until it is smooth). You can add the stock back in here if you like, for a thinner soup, or leave it out and freeze it for use another day.
  5. Et voila! Your soup is done! Serve with a smattering of garlic oil and a big ol' spoonful of garlic bagel breadcrumbs on top for added guts.
Note1: to make it two-coloured, follow the above recipe but with the following liquid additions: 500ml water + 250ml stock for the cauliflower, 250ml water + 125ml stock +2tsp sugar for the broccoli.

Note2: to make garlic oil, peel and cut garlic into chunks (not too fine). Put it in a small saucepan with 80ml olive oil and heat gently for 10 minutes. You do not want the garlic to fry or to brown. Place a lid on and remove from heat. Let it sit until it cools and then bottle with garlic.

Note3: garlic bagel breadcrumbs are made by sticking garlic bagel crisps in a food processor until they resemble chunky breadcrumbs. Don't have garlic bagel crisps? Split some bagels, rub a piece of cut garlic all over the cut surface and grill the bagels first. Let them cool before sticking them in a food processor.
Recipe by onebitemore at