- Gluten free
- Egg free
- Wheat free
- Sesame free
- Peanut free
- Vegetarian
- Dairy free
- Lactose free
- No added sugar
- Vegan
Beat the winter blues with this creamy cauliflower and broccoli soup. It's a speedy comfort meal and a cinch to make.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 2 x 430g Coles Cauliflower and Broccoli Soup Pouches
- 1/4 cup (60ml) Coles Classic Olive Oil
- 150g pkt Coles Australian Cauliflower and Broccoli Florets
- 120g Coles Nature’s Kitchen Tofu, cut into 1.5cm pieces
- Basil leaves, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the soup following packet directions.Step 2
Meanwhile, heat 1 tbs oil in a non-stick frying pan over medium heat. Add the cauliflower and broccoli. Cook, stirring, for 5 mins or until the vegetables are browned and tender. Transfer to a plate. Heat half the remaining oil in the pan. Add the tofu and cook, turning occasionally, for 5 mins or until crisp and golden all over.Step 3
Divide the soup among serving bowls. Top with the cauliflower and broccoli, tofu and basil. Drizzle with the remaining oil to serve.
Broccoli and cauliflower soup recipe
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.
Ingredients for broccoli and cauliflower soup
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.
Variations on broccoli and cauliflower soup
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.
Now get cooking
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.
Nutrition Information
PER SERVE
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%)
