This creamy Cauliflower and Zucchini Soup is a delicious and nutritious meal that’s quick to prepare. Packed with fresh vegetables, it’s perfect for using up ingredients in your fridge. Topped with crispy fried shallots and fresh herbs, this comforting soup will warm you up on chilly days. Enjoy a bowl of goodness!
Ingredients Needed
- 2 tablespoons unsalted butter
- 2 cups (300g) chopped leek
- 1 cup (150g) chopped yellow onion
- 3 cups (450g) chopped zucchini
- 8 cups (1.2kg) chopped cauliflower
- 3 ½ cups (840ml) lower-sodium vegetable broth
- 1 cup (240ml) reduced-fat milk
- 2 large cloves garlic, minced
- ¾ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper
- Pinch of ground nutmeg
- 1 cup (120g) grated sharp Cheddar cheese
- ½ cup (120ml) half-and-half
- ½ cup crispy fried shallots
- ¼ cup (15g) chopped fresh flat-leaf parsley
- 2 tablespoons (10g) chopped fresh chives
How To Make Cauliflower And Zucchini Soup
- Sauté Vegetables: Melt butter in a large saucepan or Dutch oven over medium-high heat. Add leek and onion; cook, stirring occasionally, until tender and starting to brown about 6 to 8 minutes. Stir in zucchini and cook until tender and starting to brown about 4 minutes.
- Add Remaining Ingredients: Add cauliflower, broth, milk, garlic, onion powder, salt, pepper, crushed red pepper, and nutmeg. Bring to a boil over high heat. Reduce heat to medium-low, maintaining a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender, about 15 minutes.
- Blend Soup: Working in 2 batches, transfer the mixture to a blender. Secure the lid and remove the centerpiece to allow steam to escape, covering it with a clean towel. Blend until smooth, about 1 minute. (Use caution with hot liquids.)
- Finish Soup: Pour into a large bowl and stir in Cheddar until melted about 1 minute. Mix in half-and-half.
- Serve: Divide the soup among 6 bowls. Top with fried shallots, parsley, and chives.
Recipe Tips
- Prep Ingredients First: Chop all your vegetables before starting to cook. This makes the process smoother and helps you stay organized.
- Adjust Consistency: If the soup is too thick, add a little more broth or milk until you reach your desired creaminess.
- Customize Seasoning: Taste the soup before serving and adjust the salt and pepper as needed. Everyone’s preference is different, so make it suit your taste!
- Garnish Creatively: Feel free to add other toppings like croutons, bacon bits, or a drizzle of olive oil for extra flavor and texture.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Cauliflower and Zucchini Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before pouring it into freezer-safe containers. The soup can be frozen for up to 3 months. To thaw, move the container to the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat until it’s hot, which should take about 5-10 minutes.
Nutrition Facts
Serving Size: 1 cup (about 240ml)
- Calories: 405
- Total Fat: 38.5g
- Saturated Fat: 34g
- Sodium: 547mg
- Potassium: 647mg
- Total Carbohydrate: 16.5g
- Dietary Fiber: 4.5g
- Sugars: 5g
- Protein: 6g
Try More Easy Soups:
- Butternut Squash Chili Coconut Soup UK
- Courgette And Brie Soup UK
- Broccoli And Parsnip Soup UK
- Hot And Sour Soup Recipe UK
Cauliflower And Zucchini Soup UK
Description
This creamy Cauliflower and Zucchini Soup is a delicious and nutritious meal that’s quick to prepare. Packed with fresh vegetables, it’s perfect for using up ingredients in your fridge. Topped with crispy fried shallots and fresh herbs, this comforting soup will warm you up on chilly days. Enjoy a bowl of goodness!
Ingredients
Instructions
- Sauté Vegetables: Melt butter in a large saucepan or Dutch oven over medium-high heat. Add leek and onion; cook, stirring occasionally, until tender and starting to brown about 6 to 8 minutes. Stir in zucchini and cook until tender and starting to brown about 4 minutes.
- Add Remaining Ingredients: Add cauliflower, broth, milk, garlic, onion powder, salt, pepper, crushed red pepper, and nutmeg. Bring to a boil over high heat. Reduce heat to medium-low, maintaining a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender, about 15 minutes.
- Blend Soup: Working in 2 batches, transfer the mixture to a blender. Secure the lid and remove the centerpiece to allow steam to escape, covering it with a clean towel. Blend until smooth, about 1 minute. (Use caution with hot liquids.)
- Finish Soup: Pour into a large bowl and stir in Cheddar until melted about 1 minute. Mix in half-and-half.
- Serve: Divide the soup among 6 bowls. Top with fried shallots, parsley, and chives.
Notes
- Prep Ingredients First: Chop all your vegetables before starting to cook. This makes the process smoother and helps you stay organized.
- Adjust Consistency: If the soup is too thick, add a little more broth or milk until you reach your desired creaminess.
- Customize Seasoning: Taste the soup before serving and adjust the salt and pepper as needed. Everyone’s preference is different, so make it suit your taste!
- Garnish Creatively: Feel free to add other toppings like croutons, bacon bits, or a drizzle of olive oil for extra flavor and texture.
Cauliflower And Zucchini Soup UK