Broccolis and cauliflowers cream soup

Author: Les Cultures de chez nous
Crème de brocolis et choux-fleurs
Preparation 15
Baking 30
Portions 6
Freezing No


  • 45 ml (3 tablespoons) of vegetable oil
  • ½ bag of leeks
  • 1 chopped onion
  • 500 ml (2 cups) of diced broccolis
  • 500 ml (2 cups) of diced cauliflowers
  • 2 peeled and diced medium size potatoes
  • 2 liters (8 cups) of vegetables broth
  • 125 ml (½ cup cooking cream)
  • Salt and pepper up to taste
  • 2 ml (1/2 teaspoon) of ground nutmeg
  • Croutons up to taste
  • To taste, grated cheddar cheese (or your choice)
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  • n a large saucepan, heat the oil and fry the sliced leeks, onion, broccoli and cauliflower for about 5 minutes or until they are tender and start to brown. Add the potatoes, broccoli and vegetable broth. Bring to a boil. Over medium heat, cook uncovered for 25 minutes.
  • Homogenized the soup in the blender and set back in the casserole.
  • Add cream and seasonings. Continue cooking a few minutes to warm everything up.
  • When serving, garnish soup with croutons and cheese.

Chef's notes