Broccoli-Cauliflower Soup

Broccoli-Cauliflower Soup

Health Rating
Prep Cook Ready in Servings
10 min 45 min 55 min 6


4 cup Cauliflower (cut into bite-sized pieces)
4 cup Broccoli, raw (cut into bite-sized pieces)
7 tbsp Extra virgin olive oil
1 tsp Salt
1 tsp Black pepper
1 medium White onion (chopped)
6 clove(s) Garlic (minced)
3 tsp Turmeric, ground
1/2 tsp Chili powder
3 cup Chicken broth (stock) (preferably homemade bone broth)
4 cup Coconut milk, reduced fat


1. Heat oven to 425°F. Place broccoli and cauliflower on a baking sheet and drizzle with oil, salt and pepper. Cook until edges are brown, about 30 minutes.

2. Heat a soup pot over medium heat and put in olive oil. Once heated through, stir in onion and let soften for a few minutes. Stir in garlic and turmeric. Once the garlic starts to smell, add remaining ingredients.

3. Once everything is melded together and heated through, blend the soup to desired consistency using an immersion blender.

4. Cook for another 10 minutes on medium-low heat. Serve.

Nutrition Facts

Per Portion

Calories 365
Calories from fat 268
Calories from saturated fat 124
Total Fat 29.8 g
Saturated Fat 13.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 13.2 g
Cholesterol 0
Sodium 800 mg
Potassium 866 mg
Total Carbohydrate 18.5 g
Dietary Fiber 4.8 g
Sugars 8.0 g
Protein 5.5 g

Dietary servings

Per Portion

Vegetables 2.1

Energy sources



Cauliflower and Broccoli

are cruciferous vegetables that contain sulfur compounds which may be powerful cancer fighters!

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