Broccoli and cauliflower soup with potatoes and peas

The choice of vegetables is actually up to you. You can use only broccoli or cauliflower, add peas, celery, and zucchini, or omit any of the vegetables listed. Flexibility is a great feature of this soup.

One of the best features of this soup is also the trick to thicken it. Instead of the traditional method of mixing a mixture of water and flour into the soup, we use what is already in the soup. Mix a few boiled potatoes and the liquid into a thick mixture, then mix the resulting thick mixture into the soup, thickening it well in a completely natural (and healthy) way.

You can also make soup in advance and then reheat it. It is not recommended to freeze it because it contains potatoes.

Soup can be eaten at any time of the year. Because they are awesome! However, it is important that it be good and in no way directed, undefined and empty in taste. Good soup recipes are even more important, so save the recipes below:

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Ingredients (for two people):

1 bur

1 bunch celery stalk (about 1 stalk)

2 garlic cloves and ½ teaspoon dried garlic (optional)

2 sprigs fresh thyme or half dried thyme

4 small potatoes

1 small handful of fresh/frozen or a small can of peas

1 small green zucchini

1/4 head of cauliflower

1/4 head of broccoli

1 liter soup base (or boiling water and vegetable soup cubes)

Salt and pepper to taste

olive oil

1/4 chili flakes (optional)

Fresh parsley for refreshment and garnish


Cut the leeks into rolls, peel the potatoes and cut them into cubes. Cut the zucchini into small cubes. Cut the cauliflower and broccoli into florets.

Heat a tablespoon of oil in a saucepan, then fry the leeks and vegetables while heating them. Roast the leeks for a minute to soften the leeks, but do not color them. Add fresh garlic, thyme, chili flakes, and dry garlic if desired, and cook for another minute. Then toss the cauliflower, broccoli and zucchini into the pot, stir and fry for a few more minutes. Add the potatoes and peas and pour over the vegetable broth base. Simmer for about 15 minutes to cook the vegetables.

When all the vegetables are cooked, transfer 2 tablespoons of potatoes (you can also use some vegetables) and some liquid to a blender and blend, then blend the mixture into the soup. Let the broth boil, then add salt or pepper if necessary.

Stir in the parsley and serve.


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