Cauliflower & broccoli soup with seedy crumble
Use frozen cauliflower and broccoli for this recipe, if you like. The cheesy, seedy crumble is a must-try – it takes this soup to the next level
1 cauliflower (about 700g) 1 broccoli (about 450g)
2tbsp vegetable or other flavourless oil
1 large onion, finely chopped 2 celery sticks, finely chopped 2 carrots, finely chopped 3 large garlic cloves, finely chopped
2tsp ground cumin
1tsp ground coriander
1 litre vegetable stock
FOR THE CRUMBLE
2tsp vegetable or other flavourless oil 50g fresh or dried breadcrumbs
25g mixed seeds Pinch of chilli flakes 25g parmesan or vegetarian alternative, finely grated 1
Remove any wilted or brown leaves from the cauliflower. Cut the cauliflower and broccoli into bite-size florets, then finely chop the stalks and remaining leaves. Heat the oil in a large, deep saucepan over a medium heat and cook all the stalks and leaves, the onion, celery, carrot and garlic, partially covered with a lid, for 10 minutes until everything is slightly soft. Remove the lid and stir in the spices and stock. Bring to a simmer, cook for 5 minutes, then stir in the cauliflower and broccoli florets. Continue cooking, covered, for 10 minutes until everything is tender. Remove from the heat and blitz using a hand blender until thick and creamy. Season to taste. 2
Meanwhile, for the crumble, heat oil in a small pan over a medium heat and toast the breadcrumbs, seeds and chilli flakes for 4-5 minutes until golden and fragrant. Remove from the heat, season and stir in the cheese. Sprinkle the crumble over the soup to serve.