Broccoli, cauliflower and leek soup

Broccoli, cauliflower and leek soup

Adapted from Frugal Feeding’s Broccoli, cauliflower and leek soup

It’s raining so it’s time for comforting soup!  I might have mentioned before I’ve got friends doing WeightWatchers and some seem to regularly eat zero point soup.  The basic concept being that most vegetables (though not all apparently) are worth zero points and therefore these can be included in the diet without having to count them against the day’s allocation of points.  This is within reason obviously – I’m sure if you ate a mountain of anything, including broccoli, you could still put on weight.  But anyway, the idea is to cook a soup without fat and plain starches, like potatoes, rice or pasta which incur points.  If you like broccoli soup, and normally sweat onions in butter or oil, then I still think you’re going to be surprised how good this tastes without them.  I was inspired by the beautiful soup made over on Frugal Feeding, and that did come with a caveat about the large chunk of butter included!  This soup still looks, tastes and feels creamy, which I think is the magic properties of cauliflower when cooked and blended.  You get a more vibrant colour if your broccoli is fresh and green, but this is an excellent way to use up anything that has got a bit bendy in the fridge.  I’ve included an optional sprinkle of nutritional yeast for a cheesy garnish if you are so inclined, what with all three vegetables having a natural affinity with cheese.  Still vegan then, still with no added fat, still zero WW ProPoints per serving and super quick to make as well!

Broccoli, cauliflower and leek soup

Prep time 5 minutes Cook time 15 minutes Makes 4 (adult) servings

  • 2 medium leeks, trimmed, quartered and sliced to ½” pieces
  • 1 small head of broccoli, broken into florets, with stem trimmed and diced if necessary to yield about 200g in total of broccoli
  • 1 small head of cauliflower, broken into florets, with stem trimmed and diced if necessary to yield about 200g in total of cauliflower
  • 750ml vegetable stock (or light chicken if not veggie – I used Marigold Reduced Salt Bouillon)
  • salt and pepper
  • ¼ tsp nutritional yeast, per serving, to garnish (optional)

In a large saucepan bring your stock to the boil and then add your sliced leeks and simmer for 5 minutes.  After this time add your broccoli and cauliflower florets and simmer for a further 10 minutes.  Now test the broccoli and cauliflower to see if they are tender with the point of a knife.  Simmer a little more if not, but otherwise remove from the heat and leave to cool a little before blending, either in a liquidizer or with a stick blender.  Season well and then reheat if necessary and serve.  A ¼ teaspoon of nutritional yeast sprinkled onto the top of each bowl adds a slightly cheesy flavour.

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4 thoughts on “Broccoli, cauliflower and leek soup

  1. Right – making this next weekend. The options in the soup cookbook are either Greek salad soup (olives and feta? Not right) or tomato and mascarpone (crazy points).

    So will be on Sunday soup next week. 🙂

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