Zucchini and Cauliflower Soup

 

Easy Broccoli and Cauliflower Soup – The True Superfood | Done in 25 minutes!

Video taken from the channel: Hurry The Food Up


 

Cold Zucchini Cauliflower Soup

Video taken from the channel: Fare Meals by Arielle


 

Gordon Ramsay’s Broccoli Soup Recipe

Video taken from the channel: RandomSenselessActs


 

Squash & Cauliflower Soup

Video taken from the channel: The Soup Place


 

Creamy Zucchini Soup | Easy Soup Recipes

Video taken from the channel: Fablunch


 

Zucchini, Cauliflower Soup with Sourdough Croutons

Video taken from the channel: I Feel Good


 

Vegan Cauliflower Soup | #Homemade

Video taken from the channel: The Domestic Geek


 

Easy Broccoli and Cauliflower Soup – The True Superfood | Done in 25 minutes!

Video taken from the channel: Hurry The Food Up


 

Cold Zucchini Cauliflower Soup

Video taken from the channel: Fare Meals by Arielle


 

Gordon Ramsay’s Broccoli Soup Recipe

Video taken from the channel: RandomSenselessActs


 

Squash & Cauliflower Soup

Video taken from the channel: The Soup Place


 

Creamy Zucchini Soup | Easy Soup Recipes

Video taken from the channel: Fablunch


 

Zucchini, Cauliflower Soup with Sourdough Croutons

Video taken from the channel: I Feel Good


 

Vegan Cauliflower Soup | #Homemade

Video taken from the channel: The Domestic Geek


Instructions. Preheat oven to 400F. Spread chopped cauliflower and zucchini on a baking sheet, drizzle and toss with olive oil. Roast for 10-20.

Add the zucchini and cauliflower, reduce to a medium heat and continue to cook whilst stirring gently for 8-10 minutes. Add the vegetable stock and turmeric, bring to the boil and then simmer until the cauliflower is tender. Remove from the heat. Remove from the heat.

Transfer the mixture to a blender and whirl until smooth then pour back into the saucepan. Add the remaining cauliflower florets, zucchini, lemon juice, salt and spices. Instructions.

Heat the olive oil in a large soup pot. Add the onion and saute over medium heat for 3-5 minutes, or until translucent. Add the zucchini, cauliflower, ginger, turmeric, salt and pepper, and continue cooking for 2-3 more minutes, stirring often. So you can start this dish with riced cauliflower OR fresh or frozen cauliflower florets.

These are sautéed with chopped zucchini, some onion and garlic, too. Once the broth. Season with salt and pepper and blend to thick soup consistency using a normal blender, hand held/stick blender, nutrinija or nutribullet. Step 11 Transfer soup back to the saucepan, add shredded chicken and heat through. Cauliflower & Zucchini Soup The Adventures of Bob and Shan garlic cloves, salt, olive oil, large potatoes, white onion, chicken broth and 6 more Quick Creamy Zucchini Soup Madeleine Cocina water, manchego cheese, light sour cream, zucchinis, tarragon and 1 more.

Wash vegetables, cutting cauliflower into smallish florets and zucchini into 3/4″ rounds. Dice garlic finely. Spread veggies in a 9×9″ glass baking dish (or any other size dish that will allow them to lay in a single layer). Drizzle with olive oil and sprinkle with garlic. Check out this delicious, easy, healthy and affordable cold zucchini and cauliflower soup recipe!

This soup includes tons of great nutrients that will help k. Instructions Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes.

Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.

List of related literature:

Add the broth, cauliflower, basil, and parsley to the pot.

“Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle” by Natasha Newton
from Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle
by Natasha Newton
Victory Belt Publishing, 2018

Add the cauliflower and zucchini and continue boiling for 7 to 8 minutes.

“Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B” by Annabel Karmel
from Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B
by Annabel Karmel
Atria Books, 2009

salted boiling water according to the package * pepper Steam and the zucchini carrot, broccoli, and continue cauliflower, to cook and for beans another for 5 2 minutes.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Sauté the shallots and zucchini in the olive oil for a minute or two, then add the carrot.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

You can add some diced zucchini as well; it is a good flavor combination.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

We added the cauliflower to the simmering water in two stages so that we got the grassy flavor of just-cooked cauliflower and the sweeter, nuttier flavor of longer-cooked cauliflower.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

When both cauliflower and zucchini are cool, place in blender and add broth.

“The Paleo Diet Cookbook: More Than 150 Recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages” by Nell Stephenson, Loren Cordain
from The Paleo Diet Cookbook: More Than 150 Recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages
by Nell Stephenson, Loren Cordain
HMH Books, 2010

Add the cauliflower and simmer for 5 minutes; remove the cauliflower with a large strainer.

“Eating Clean For Dummies” by Jonathan Wright, Linda Johnson Larsen
from Eating Clean For Dummies
by Jonathan Wright, Linda Johnson Larsen
Wiley, 2016

Add the chopped zucchini, cauliflower, and broccoli to the pan along with ½ teaspoon of salt and a few cracks of pepper.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Add the zucchini, peas, and asparagus along with the remaining 3 cups stock or water.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

82 comments

Your email address will not be published. Required fields are marked *

  • This recipe was delicious!!! I added a couple of yellow potatoes for extra creaminess. I will definitely make this again! Thank you ��

  • All of your recipes that I’ve tried turned out fantastic. I made this soup for lunch and boy oh boy i thoroughly enjoyed it. The whole house smelled like cauliflower farts but I don’t care. ������

  • Great recipe but the garlic and onion came out too strong. I was planning to take this to work, which I will, but I’m also packing breath mints. Next time I well try one garlic and a small onion.��

  • Oh my goodness, I just made this and it is DELICIOUS! It comes together so easy and quick. I was seriously shocked how much I liked it. I added basil to it before pureeing it in my Vitamix because I love basil. I can’t wait to eat the left overs tomorrow!

  • A lot of your recipes are deceivingly simple and I think it won’t taste as amazing as you seem to think they do. I’m proved wrong every time lol. Amazingly delicious.

  • Ok i literally went to culinary school and worked in vegan kitchens, but when he cut that broccoli i rolled my eyes back and said omg thats so smart lmfao what kind of life am I living? A good one now that i know how to fuck around with broccoli

  • Oh my goodness, I just made this and it is DELICIOUS! It comes together so easy and quick. I was seriously shocked how much I liked it. I added basil to it before pureeing it in my Vitamix because I love basil. I can’t wait to eat the left overs tomorrow!

  • I just love those little soup bowls you have there. Where did you got them? Btw you are a constant inspiration ������ thank you so much for all the little tips and tricks you share ��

  • BAD Camera work keep it still, so we can see everything he is doing, don’t need the close ups and you missing what he is doing, I hate stupid

  • Made this using parsnip instead of cauliflower as that is what I had in the fridge! Absolutely delicious! Thanks for a great recipe!

  • I’m a fan of soups and this looks d’lish; however, since I like my soups with chunks of veggies, I would either puree a little or just eat it as is. tfs this lovely recipe!✌

  • I’m am definitely going to try your soup recipes esp during this time of year… You don’t need too many engredients. I really thought making this kind of soups are hard to make. Soup is my favorite… ❤❤❤

  • Green is one of my favourite colours, too. It seems quite simple to make, even for someone like me(who does not like cooking at all), but I love soup. So I’ll definitely give it a try. Thanks for sharing: )

  • I made this soup it is so easy n the taste is amazing I will never buy broccoli soup from anywhere n never order it in a restaurants because this soup is amazing

  • Curry! Coconut milk! Cauliflower! 3 of my all time favorite ingredients (next to lime). yay! Not such a fan of yoghurt though, unless it’s greek sugared yoghurt… maybe I should try vegan yoghurt, coconut yoghurt isn’t available in my country yet.

  • I love love love soups! And this one sounds amazing! I definitely want to try it.
    All power to the vegans, but i have a serious deficit in my meat prep repertoire. And suggestions for what might go well with this or other soups?

  • Looks delicious! All of the recipes from you that I’ve tried so far have been delicious, so I’m sure this one won’t disappoint either!:)

  • Love ❤️ your wonderful Delicious �� Easy recipes����Yummy ��������
    ������‍������‍♀️Girl❗️✝️Bless you. Keep up the great ���� work ������������
    (26.10.17)����������������.

  • Brava..Very easy.I tried mine just that I cooked it for 4-5 mins directly in water and it also came out very tasty..Here’s the link – https://youtu.be/7Gsea45v8d0.Hope that you check it out and leave a comment.

  • Hi, I tasted this soup in Germany. They sauteed the 3 onions in olive oil, then add garlic, then the zuchinni. After they were well cooked, bleended and add salt and pepper to taste. Almost like yours, it is a delicious soup. Thank you.

  • I love the soup and the recipe but please stop saying Zucchinis, zucchini is both singular and plural. Sorry for being “that guy”. Anyways nice work!

  • Brava..Very easy.I tried mine just that I cooked it for 4-5 mins directly in water and it also came out very tasty..Here’s the link – https://youtu.be/7Gsea45v8d0.Hope that you check it out and leave a comment.

  • this is the first time i’ve ever seen someone on youtube making soup purely from steamed veg and no water stock. it’s a great idea. thanks for this! i’m going to make it for my family today. i think it will have much more nutritional value being cooked in this way and be much fresher tasting. yay!

  • wow! this is so easy and so yum. I followed your instructions to the point and my partner loved it. Also, I never realised that the water used to stream the zucchini can also be used as stock to thin the soup. And did you end up uploading that healthy mushroom soup after all? I’m not a big fan of dairy in my food. So please message me the link if you have. Subscribing!

  • why when the guy sold me the machine told me i dint have to cook the food!!! all receipe i see everyone cook 10 minutes before trow in the vitamix????

  • Green is one of my favourite colours, too. It seems quite simple to make, even for someone like me(who does not like cooking at all), but I love soup. So I’ll definitely give it a try. Thanks for sharing: )

  • I never thought cauliflower could be made exciting but think this is the way forward to get my kids to eat it. I wonder if it work with pumpkin as I’ve a lot to use up at the minute! x

  • You are SO HEALTHY! I think that is incredible! I would love and want to eat more like you, and feel Great! You are so inspiring. Cant wait for more recipes. Thank you so much for sharing, these are Great recipe ideas ❤

  • I had zucchini soup when I went on a trip to Ecuador. I’ve been searching for it ever since! Can’t wait to try out this recipe!:D In Ecuador they put popcorn in it.

  • Hi Olga (i think that what I heard) The soup is really good!!! I also added a little of Cholula hot sauce and it made it even better. I ate the whole think by myself and I feel good. Thanks!

  • 😀 so trying this…really loving what you do and ur recipe sharing ty..green is my fav color too and love when my juices and soups are green:3

  • Ok i literally went to culinary school and worked in vegan kitchens, but when he cut that broccoli i rolled my eyes back and said omg thats so smart lmfao what kind of life am I living? A good one now that i know how to fuck around with broccoli

  • Wowee. Thank you so much Olga. It’s so nice to make something when people say “delicious” it truly is:) I struggle as I am allergic to every spice and black pepper, as well as some nuts. Although I disagree with the diary/meat industry I often eat it as I use cream/cheese for flavour, so thank you for making something simple and easy with very few ingredients and its so cheap to make! xx

  • This recipe was delicious!!! I added a couple of yellow potatoes for extra creaminess. I will definitely make this again! Thank you ��

  • I just cooked this today and wow! I was a bit sceptical how much I would like it but this is fabulous. It makes 5 servings 2 cups each and about 310 calories. Note I used light coconut milk. I hope everyone else enjoys this as much as I did.

  • I got a flu a few days ago & I decided to make this soup today. At first, I was kinda sceptical bc I wasn’t sure weather I’d like the zuchinni but holly shit, it’s sooo amazing Thank you ❤

  • i tried to make this with zuchinni and cauliflower but after i steamed the vegetables i tried to blend them but my blender would get stuck and not blend them! any help? maybe i steamed them too much and they became too soft? i dont know but the blades would get stuck in the vegetables and not move! i just ended up eating steamed vegetables

  • Made this yesterday and it was absolutely wonderful, just as you described. Had another bowl today for lunch sooo good so healthy tasting! Thanks for the recipes!

  • i’ve tried this recipe at least 3 times and i get a sludgy grainy mush every time. I use hot water and fresh broccoli; is it possible i don’t have a high powered enough blender? Gordon’s looks fantastic and mine is just shit. Help!

  • Looks delicious! All of the recipes from you that I’ve tried so far have been delicious, so I’m sure this one won’t disappoint either!:)

  • I just made this recipe for the first time tonight, and oh my god, was it delicious.:) I think I added too much pepper though ’cause it tasted a bit spicy, but frankly, that only added to the appeal. Thanks so much for sharing!!

  • Well, I tried it.
    For your information I love Broccoli and the soup looked gorgeous and the texture was really nice, but to me it tasted like watery broccoli. I don’t know, kind of if a broccoli tried to be a cucumber. I used it as a base and changed it (a lot) bit and now I really like it. So I recommend everybody to try it and even if you don’t like it, it is really easy to make it more to your taste, because it is so simple to begin with.

  • This was delicious! My whole family loved it and it’s very rare that everyone will enjoy the same thing (mainly my fussy 4 year old) this will definitely be going into our family meal planning folder! Thank you xxx

  • If you’re making this for the first time, pro-tip: do about 1/4 of the blender full of water instead of 1/2 full to start and add more water as needed. It’s really really easy to make this soup too watery. If you do end up with a very thin soup, just pour it back into the pot you used to boil and simmer it down until it reduces to the thickness you desire.

  • pretty bad recipe. check out swedish broccoli soup, it’s much better. Basically it’s with added potato, onions and a little garlic and cream. Puree to smooth. Amazing.

  • 375 degrees for 20 minutes…. It would NEVER crisp and brown like that. Wake up, sheeple… everyone lies about the oven cooking times.

  • I did this after I read in the comments that this Recipe was bland and since I’m on keto I blended the broccoli with 30g unsalted butter, also threw in the blender the leftover raw stalk after cutting it to small pieces, 50-80 ml full fat whipping cream, pinch of black pepper and salted it to taste, no goat cheese so used slices of Mozzarella cheese cut from a Mozzarella block..after the plate is ready I sprinkled Non-Fortified Nutritional Yeast….yumm yumm

  • What the hell is that????!!!!! I make broccoli soup all the time and its got more in it than that…sorry but this is a Ramsay FAIL to me!

  • Whoa, this turned out brilliant! Take care with the amount of two things
    1. salt used to season (keep shy of ocean levels) and
    2. broccoli water you add to the blender (if you’re a noob like me keep it just enough to blend into a paste and add more broc-water to the consistency you want that still has that strong & rich flavor).
    The soup is great as is since just the amazing flavor of broccoli comes through! I used a batch of broccoli that I forgot in the fridge for a couple of weeks & was about to toss out �� and now the possibilities are endless with other vegetables & seasoning ��

  • Before blending I like to reduce the Broccoli water down as much as possible so I can add it all and get all the flavor out of it.
    If you reduce it too much and you need more water you can easily add some.
    Theoretically to sidestep that whole process you could just steam the broccoli so it doesn’t lose any flavor to the water but I haven’t tried that yet.

  • I make this but i add 1/4 cup of shredded cheddar cheese at the end, plus a bunch of cayenne. I know its not the same but this soup is an excellent base canvas.

  • BAD Camera work keep it still, so we can see everything he is doing, don’t need the close ups and you missing what he is doing, I hate stupid

  • i’ve tried this recipe at least 3 times and i get a sludgy grainy mush every time. I use hot water and fresh broccoli; is it possible i don’t have a high powered enough blender? Gordon’s looks fantastic and mine is just shit. Help!

  • I did this with Asparagus and it was delish! I just added French Thyme. No cheese and nuts though. Had it with a grilled cheese sandwich.

  • 1) Doesn’t the water in which the broccoli was boiled has pesticides? If yes, then why is he using the same to blend?

    2) I saw in some video and in some comments that after cutting the broccoli it should be kept aside for 40 minutes for some xyz reason. Is it true?

  • I made it..colour is not like yours. No goats cheese.. so added mozzarella…don’t add it. It tastes like someone put a.lock of hair

  • Did he just boil broccoli put it in the blender add the broccoli water and put some goat cheese on top lol idk it feels like it was just taste blah

  • i personly whould not peal the zucchini cause it is a lot of important nutrients in the peal and also it tastes very good. service the soup with a few small pieces of feta-chees on it or garlic-oil roasted breadcroutons adds a crunshy and flavory taste to it.

  • Tasted INCREDIBLE. 12/10 would recommend. Home made here’s a picture of what I came out with:
    https://www.instagram.com/p/BcjDbv3HrpZ/?taken-by=litttle_munchkins

  • So blending broccoli first and letting them sit for 40 minutes helps create sulforaphane, a powerful compound that helps fight cancer.

  • Hi, I tasted this soup in Germany. They sauteed the 3 onions in olive oil, then add garlic, then the zuchinni. After they were well cooked, bleended and add salt and pepper to taste. Almost like yours, it is a delicious soup. Thank you.

  • Made this the other night, So damn good!! Make sure to add seasoning to taste! (Salt pepper). When serving, add a little bit of your fav cheese (i used sharp cheddar) and a spoon full or 2 of sour cream at the top. Best soup i’ve had in a long time.

  • I’m am definitely going to try your soup recipes esp during this time of year… You don’t need too many engredients. I really thought making this kind of soups are hard to make. Soup is my favorite… ❤❤❤

  • Hey I’m loving your soup series. I work in a nursing home kitchen and I am always on the lookout for new ideas that pack in as much calories and nutrients and flavour as possible for those who struggle with meals and new homemade soup flavours are always good. Many thanks.

  • Just made this and it tastes fabulous! I used 4 cups of broth instead of 6 because I wanted it a tad thicker. Love this recipe, thank you! ❤️

  • “I’m going to ‘drizzle’ a little olive oil…”. Then proceeds to douse the veggies in oil… 😉 Haha. Great recipefantastic presentation, but… I’ll be trying this with just a little less oil. 😉

  • This was delicious! My whole family loved it and it’s very rare that everyone will enjoy the same thing (mainly my fussy 4 year old) this will definitely be going into our family meal planning folder! Thank you xxx

  • Made this yesterday and it was absolutely wonderful, just as you described. Had another bowl today for lunch sooo good so healthy tasting! Thanks for the recipes!

  • I just cooked this today and wow! I was a bit sceptical how much I would like it but this is fabulous. It makes 5 servings 2 cups each and about 310 calories. Note I used light coconut milk. I hope everyone else enjoys this as much as I did.

  • I love the green look of the soup but honestly I’m really psyched to see a use for my zucchini cores after making zucchini noodles. White soup it is!

  • Made this using parsnip instead of cauliflower as that is what I had in the fridge! Absolutely delicious! Thanks for a great recipe!

  • I’m a fan of soups and this looks d’lish; however, since I like my soups with chunks of veggies, I would either puree a little or just eat it as is. tfs this lovely recipe!✌

  • All of your recipes that I’ve tried turned out fantastic. I made this soup for lunch and boy oh boy i thoroughly enjoyed it. The whole house smelled like cauliflower farts but I don’t care. ������

  • Hi! Sara Lynn I am Srishti and I love your channel can you please do video on India food as I am an India I want you to show me how delicious you can cook the Indian food. Me too have channel on YouTube go and check it out ����

  • 375 degrees for 20 minutes…. It would NEVER crisp and brown like that. Wake up, sheeple… everyone lies about the oven cooking times.

  • Curry! Coconut milk! Cauliflower! 3 of my all time favorite ingredients (next to lime). yay! Not such a fan of yoghurt though, unless it’s greek sugared yoghurt… maybe I should try vegan yoghurt, coconut yoghurt isn’t available in my country yet.

  • why when the guy sold me the machine told me i dint have to cook the food!!! all receipe i see everyone cook 10 minutes before trow in the vitamix????

  • Hi! Sara Lynn I am Srishti and I love your channel can you please do video on India food as I am an India I want you to show me how delicious you can cook the Indian food. Me too have channel on YouTube go and check it out ����

  • I made this and believe me I did not expect that great of a dish but man it was delicious!! Thank u so much its officially going in my books as a regular

  • I never thought cauliflower could be made exciting but think this is the way forward to get my kids to eat it. I wonder if it work with pumpkin as I’ve a lot to use up at the minute! x

  • Nice! I’ve made something like this before, but didn’t use mustard. That’s intriguing.. This would be great the day after Christmas: lots of nutrition but easy to make when you’ve had it with all the hub bub.

  • I love the soup and the recipe but please stop saying Zucchinis, zucchini is both singular and plural. Sorry for being “that guy”. Anyways nice work!