Broccoli-Cauliflower Soup

12 55 364
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 6
Broccoli-Cauliflower Soup
Health Highlights


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


  1. Heat oven to 425°F (218°C). 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 the 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 364
Calories from fat 284
Calories from saturated fat 156
Total Fat 32 g
Saturated Fat 17.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 13.2 g
Cholesterol 0
Sodium 564 mg
Potassium 674 mg
Total Carbohydrate 15.7 g
Dietary Fiber 3.6 g
Sugars 6.4 g
Protein 6.2 g

Dietary servings

Per Portion

Vegetables 2.1

Energy sources


Meal Type(s)