Broccoli and cauliflower soup recipe
 This nourishing, creamy and naturally vegan vegetable soup is great for using the whole broccoli or cauliflower, stalks as well as florets. You will need a stick blender for this recipe. Each serving provides 100 kcals, 6g protein, 8g carbohydrates (of which 5g sugars) 3.5g fat (of which 0.5g saturates), 6g fibre and 0.1g salt. 1 tbsp olive oil200g/7oz cauliflower florets (approx. ½ small cauliflower)½ tsp cumin seedsfreshly ground sea salt and black pepper1 brown onion, roughly chopped2 large garlic cloves, minced1.2 litres/2 pints vegetable stock400g/14oz broccoli florets (approx. 1 small head broccoli, stem included) 1 tbsp olive oil 200g/7oz cauliflower florets (approx. ½ small cauliflower) ½ tsp cumin seeds freshly ground sea salt and black pepper 1 brown onion, roughly chopped 2 large garlic cloves, minced 1.2 litres/2 pints vegetable stock 400g/14oz broccoli florets (approx. 1 small head broccoli, stem included) Method Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower florets with ½ a tablespoon of olive oil, the cumin seeds and a generous amount of salt and pepper. Roast for 15 minutes on a baking tray until the florets are just starting to char.Heat the remaining ½ tablespoon of oil in a large lidded saucepan over a medium heat. Gently fry the onion with a pinch of salt for 8–10 minutes until the onion is soft and slightly golden. Add the garlic to the pan and cook for a further minute until aromatic. Add the cooked cauliflower florets to the pan, as well as any cumin seeds left on the tray. Then add the vegetable stock and the broccoli, turn up the heat and bring the soup to the boil, before reducing to a gentle simmer. Simmer with the lid on for 15–20 minutes until the broccoli and cauliflower are both tender.Using a stick blender, blitz the soup until smooth. Check the seasoning and serve. Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower florets with ½ a tablespoon of olive oil, the cumin seeds and a generous amount of salt and pepper. Roast for 15 minutes on a baking tray until the florets are just starting to char. Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower florets with ½ a tablespoon of olive oil, the cumin seeds and a generous amount of salt and pepper. Roast for 15 minutes on a baking tray until the florets are just starting to char. Heat the remaining ½ tablespoon of oil in a large lidded saucepan over a medium heat. Gently fry the onion with a pinch of salt for 8–10 minutes until the onion is soft and slightly golden. Add the garlic to the pan and cook for a further minute until aromatic. Heat the remaining ½ tablespoon of oil in a large lidded saucepan over a medium heat. Gently fry the onion with a pinch of salt for 8–10 minutes until the onion is soft and slightly golden. Add the garlic to the pan and cook for a further minute until aromatic. Add the cooked cauliflower florets to the pan, as well as any cumin seeds left on the tray. Then add the vegetable stock and the broccoli, turn up the heat and bring the soup to the boil, before reducing to a gentle simmer. Simmer with the lid on for 15–20 minutes until the broccoli and cauliflower are both tender. Add the cooked cauliflower florets to the pan, as well as any cumin seeds left on the tray. Then add the vegetable stock and the broccoli, turn up the heat and bring the soup to the boil, before reducing to a gentle simmer. Simmer with the lid on for 15–20 minutes until the broccoli and cauliflower are both tender. Using a stick blender, blitz the soup until smooth. Check the seasoning and serve. Using a stick blender, blitz the soup until smooth. Check the seasoning and serve. Recipe tips This soup also freezes really well, so make plenty and keep some as backup for a quick meal!