Beat the winter blues with this creamy cauliflower and broccoli soup. It's a speedy comfort meal and a cinch to make.
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Broccoli and cauliflower soup is not only an easy meal that can be made in 20 minutes, it’s also a great way to boost your veggie intake. It’s convenient to throw together as well, thanks to a premade cauliflower broccoli soup pouch from Coles. Adding fresh pre-cut vegetables and tofu to the soup gives extra flavour, texture and nutritional value. Tofu not only contains protein to keep you feeling fuller for longer, it has a delightful nutty flavour, and with no animal products in this recipe, the soup is vegan-friendly, too.
This simple soup only needs a handful of ingredients and can be made for lunch or a quick meal in a few steps. Start by preparing your vegetables and tofu. While the cauliflower and broccoli florets are already prepped for cooking, you can cut any larger florets to ensure they’re the same size to suit your taste. Slice tofu into 1.5cm cubes for bite-sized ease.
Follow packet instructions for heating broccoli cauliflower soup pouches. While it is warming up, cook the veggies and tofu. First, brown the cauliflower and broccoli in a non-stick frying pan in olive oil, then remove from the heat. Cook tofu in half the remaining oil until golden brown on all sides.
Once soup is heated through, serve in bowls and top with the sautéed vegetables and tofu. Add a drizzle of olive oil and basil leaves for a fresh twist.
To add some extra texture and crunch, top with fried bacon or sauté cubes of sourdough to make croutons. To keep things gluten-free, experiment with different vegetables. Mix up the toppings with chunks of zucchini, roasted sweet potato or grilled corn for something a little sweet. Or add a little extra flavour by using a marinated tofu.
Once you’ve tried this tasty meal, get inspired and add a twist to all of your favourite soups. If you love tofu, try this veggie laksa soup with ginger tofu. For more ways to boost canned and premade soups, check out these shortcut soup recipes.
Energy: 1150kJ/275 Cals (13%)
Protein: 7g (14%)
Fat: 22g (31%)
Sat fat: 4g (17%)
Carb: 10g (3%)
Sugar: 4g (4%)
Fibre: 1g (3%)
Sodium: 548mg (27%)