Cauliflower, broccoli and brie soup
0 minutes
0 minutes
about 10 (freezes well)
  • 2 small onions or 1 large onion, diced roughly
  • 1 clove of garlic, crushed
  • 1 bay leaf
  • 1 head of cauliflower (plus stalks and leaves), chopped roughly into similar sized pieces
  • 1 head of broccoli, chopped roughly (stalk included)
  • 1 l whole milk (reduce to 500ml for a thicker soup, you can always add more after)
  • 1 l light veg stock (ditto) - by 'light' I mean, if it's if shop bought, only use half the recommended amount of stock to water, to avoid over saltiness
  • 135 g of brie, chopped roughly (I left rind on)
  • salt and pepper
  • 2 tablespoons of olive oil
  • Splash of cream (I added about 5 tablespoons!)

Sweat onions and garlic on a low heat in olive oil for 5-10 minutes. Add chopped broccoli and cauliflower, leaves and stalks too. Throw in bay leaf. Pour in hot stock and milk. Now simmer until the vegetables are nicely cooked, about 15-20 minutes. Once they are cooked, add your chopped brie. Let it melt off the heat for a few minutes. Whizz with a handheld soup blender or, as I do, in the jug part of a food processor. Pour in a splash of cream, if using, and season to taste. Dig in.


Schedule this meal:

18 19 20 21 22 23 24
Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.