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Broccoli and Cauliflower Soup


  • 3-4 cloves of garlic

  • 2 leeks

  • 2 small broccoli 

  • 1/2 cauliflower

  • 2l of vegetable stock

  • 2 handfuls of fresh spinach

  • A handful of finely chopped parsley

  • Salt and pepper to taste

  • Coconut cream to garnish


  • Roughly chop all your vegetables.

  • Heat two tablespoons of coconut oil or olive oil in a large saucepan.

  • Add the leeks and garlic and cook for 10-15 minutes until the leeks are soft. 

  • Add the broccoli and cauliflower and cook for further 10 minutes.

  • Add the vegetable stock and let it simmer for 15 minutes. 

  • Add the spinach and parsley and take the saucepan of the heat. Blend and add salt and pepper to taste.

  • Serve with a dollop of coconut cream.

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