Cauliflower, Broccoli, Mustard Soup is the perfect soup recipe for a cold winters night. What could be better than a bowl of hot soup and crusty bread to keep the chill out? Old favorite, cauliflower, matches up with broccoli, mustard and cheese to create a filling soup sufficient to eat as a main course or a smaller portion for a starter.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 50g / 2oz unsalted butter
- 1 medium red onion, finely chopped
- 1 large clove garlic, finely chopped
- ½ tsp dry English mustard powder
- 1 medium cauliflower
- 1 small head broccoli
- 1 liter/ 2 pints vegetable stock
- 1 large potato, peeled and cubed
- 1 tbsp wholegrain mustard.
- 50ml / 4 tbsp crème fraiche
- Sea salt and black pepper
- TO SERVE
- Bread croutons (see note below)
- 200g/8 oz mature cheddar cheese, coarsely grated
In a large saucepan or stock pot melt the butter, add the onion and cook slowly until translucent, stirring constantly. Add the garlic and cook for a further 2 minutes taking care not to burn. Stir in the mustard powder.
Meanwhile, remove the leaves from the cauliflower and cut into florets and steam with the broccoli until almost tender. Add to the onion, and cover with vegetable stock. Add the potato and bring to the boil, then simmer for 15 minutes or until the potato is cooked. Purée the soup in a food processor, return to the pan, adding the mustard and crème fraiche. Bring back to the boil, reduce the heat and simmer for 5 minutes. Season to taste with sea salt and black pepper. To serve, place 50g/ 2 oz of grated cheese in the centre of a warmed soup bowl. Surround with the soup and top with croutons.
Note: to make croutons brush thick slices of slightly stale bread with olive oil, melted butter or a mixture of both. Cut into cubes and spread on a baking sheet in a single layer. Bake in a hot oven, 180°/350°F/GAS 4