Soup Recipes - Taming Twins

Gyoza Noodle Soup {15 Minute Meal}

Sarah Rossi — Wed, 30 Aug 2023 09:30:00 +0000

It’s hard to believe just how quick this Gyoza Soup recipe is. Packed with flavour and a favourite with my children (maybe it’s the slurping?!) A Japanese-style dumpling soup that’s got vegetables, noodles. 100% yum in 15 minutes flat.

I love to share a recipe that’s such a big hit in my house but I know so many others might not have been introduced to yet… sharing the foodie love is what I am here for after all.

This is one such recipe. OH HELLO Gyoza Soup (or Sui Gyoza).

My kids love the frozen bags of gyoza, but they’re not a full meal (more like a snack or starter with dips), so I decided to make a soup, adding vegetables and noodles too to make sure it’s a fully filling lunch or dinner.

Trust me when I say it tastes far more impressive than the cooking time of 15 minutes would suggest!

Why you’ll love this Gyoza Soup recipe

Lots of rich, delicious flavours

A full meal ready in 15 minutes

Can be adapted to vegetarian

About this Gyoza Soup recipe

This is my adapted version of a traditional Japanese dish, but here we’re mixing Thai flavours (from the curry paste) with the Japanese dumplings, so a bit of a hybrid.

What we’re going for is the bringing together of gorgeous flavours and spice while keeping that much-needed simplicity and speed to our recipe.

Obviously, the additional shortcut of the pre-made frozen gyoza is the answer to making this a quick recipe, which a lot of supermarkets sell (both meat and veggie options).

However, if you’d like to have a go at a more authentic homemade Gyoza Soup recipe involving making your own dumplings from scratch, you could try out this recipe by Chopstick Chronicles.

Ingredients for Gyoza Soup

Sunflower oil
Frozen gyoza – Most supermarkets sells these, including Aldi
Ginger puree – Fresh is fine too
Garlic – fresh or puree is OK
Thai red curry paste – See notes below
Peanut butter – See notes below
Sugar snap peas
Baby corn
Vegetable stock – Made with x2 stock cubes
Dried egg noodles
Dark soy sauce – I use reduced sodium
Spring onions – To serve. Optional

How to make Gyoza Soup

1. Fry your gyoza in hot oil for about 5 minutes until golden.

2. Move the gyoza to one side of the pan and add curry paste, garlic and ginger. Allow to cook for 2-3 minutes.

3. Add peanut butter and gradually stir in the stock, stirring gently.

4. Add noodles and vegetables, covering with liquid. Put the lid on and cook for 6-8 minutes until cooked.

To serve: Stir through your soy sauce after you’ve removed the pan from the heat.

Dumpling options

I use meat gyoza in this soup recipe, but you can buy vegetable gyoza if you don’t eat meat. There are a number of options of meat too, usually including chicken, beef, pork and prawn. Choose whatever you prefer.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.

Be aware that the liquid will have soaked up into the noodles so it won’t be quite the same as when it’s fresh. Still delicious though!

In the freezer This recipe does not freeze well, I wouldn’t recommend.

Recipe Tips

Thai red curry paste

The Thai red curry paste really works well here and a jar keeps in the fridge for a while, which you can use in other recipes too.

However, if you don’t have and or want to buy a jar you can substitute with another type of curry paste or 1tsp curry powder. You can also omit all together, but there will be much less flavour.

I have found that not all Thai red curry pastes have the same heat so if yours is particularly fiery or depending on your tastes, add a little less.

Peanut butter

The peanut butter gives the soup some additional richness and thickens the broth but it’s fine to leave it out if you hae an allergy or simply don’t like it.

Note on stock

It’s best to initially add 1 litre of stock to the soup and you can then add more if you feel it needs it. Different brands of noodles and gyoza are more absorbent than others so just see as you make it!

FAQs

How can I make this less spicy?

The heat is coming from the Thai red curry paste, so make sure you use one that’s not too explosive! And use a little less at first than the recipe says.

You can also make your own paste, which will allow you to have control over the spice level more.

What can I serve with Gyoza Soup?

I have adapted this to make sure it’s a full meal, without the need for extra sides. However, if you’re very hungry or you’re serving this up to guests, you could add in some prawn crackers with dips.

How else can I eat gyoza dumplings?

There are a few ways other than soup (Sui Gyoza), mainly pan fried (Yaki Gyoza) which are served crispy, and deep fried (Age Gyoza), which are often served in restaurants. There’s also steamed (Mushi Gyoza), which is usually made in a bamboo steamer.

Do you have any other 15 minute shortcut recipes?

Yes, I have a whole collection! Why not try my Easy Beef Tacos, my BBQ Chicken Wraps, Creamy Bacon Pasta or Muffaletta Picnic Loaf for starters?

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Gyoza Soup {15 Minute Meal}

This 15-minute meal is mouthwateringly delicious. A Far Eastern-flavoured broth with Japanese dumplings, noodles and vegetables, this Gyoza Soup is satisfaction in a soup bowl.

Course Lunch, Main Course

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 593kcal

Author Sarah Rossi

Ingredients

1 tbsp Sunflower oil
270 g Frozen gyoza Or a similar weight depending on the bag size you buy
1 tbsp Ginger puree Or fresh
3 Cloves of garlic Pureed is OK too
1 tbsp Thai red curry paste See notes
50 g Peanut butter
160 g Sugar snap peas
250 g Baby corn
1 litre Vegetable stock Or 1.25-1.5l. See notes
250 g Dried egg noodles
2 tbsp Dark soy sauce Reduced sodium

To serve:

4 Spring onions Optional.

Metric – Imperial

Instructions

Heat your oil in a large frying or saute pan. Once hot, add your gyoza and cook for 5 minutes or until golden on the underside.
Move your gyoza to one side of the pan and add your curry paste, garlic and ginger (keep in one area of the pan). Let the paste cook for 2-3 minutes to soften (this takes the harshness away from the pastes).
Add your peanut butter and gradually stir in your stock, gently stirring so the mixture doesn't become lumpy and the gyoza don't become damaged and break up. Start with adding 1ltr of stock, and add more if you feel you need to.
Put in your noodles, sugar snap peas and baby sweetcorn, and stir so the noodles become submerged in the liquid. Put the lid on and cook for 6-8 minutes until the noodles are cooked through.
Remove from the heat and stir through your soy sauce before serving.

Notes

Liquid: Initially add 1ltr of stock. Add more if you feel it needs it as different brands of noodles and gyoza can be more absorbent than others!

Thai red curry paste: You can substitute with another type of curry paste or 1tsp curry powder, or omit all together but there will be much less flavour.

Peanut butter: This gives the soup some additional richness but it’s fine to leave it out if you have an allergy or simply don’t like it.

Nutrition

The post Gyoza Noodle Soup {15 Minute Meal} appeared first on Taming Twins.

Parsnip Soup {Easiest Ever 20 Minute Recipe}

Sarah Rossi — Tue, 16 Nov 2021 10:30:27 +0000

When soup season sets in, it’s good to know that we can rustle up a hearty, comforting bowl of deliciousness in just 20 minutes. This Parsnip Soup recipe is simple, easy to make, all made in one pan and full of goodness. Enjoy!

I think some people may be put off making homemade soup because they think they’ll need lots of ingredients and time to get it right. Not so!

It really is possible to take something as simple as a root vegetable and turn it into something utterly delicious and healthy, all with just a few budget-friendly ingredients.

For this creamy Parsnip Soup recipe, we’re making everything in the pan in just 20 minutes. No need to roast anything and most things will already be in your cupboard.

We are, however, adding the option of making this a little bit EXTRA with some quick Garlic Bread Croutons, but these take just 10 minutes in the oven while your soup is simmering.

If you’d rather make this in your slow cooker, you’ll find instructions below, along with how to transform this into Carrot and Parsnip Soup instead.

Why you’ll love this Spicy Parsnip Soup recipe

Inexpensive vegetarian ingredients

Easy to make a batch or make ahead of time

Comforting, warming and satisfying

How we came up with this recipe

Because we often eat soup in the colder months, we can really make the most of lots of vegetables that are in season and make a perfect base for a hug-in-a-bowl dish.

But I also realise that soup is often a quick meal option for us – we either have it for lunch or when we need something low maintenance for dinner.

This is why I like to make soup recipes as simple and quick as possible.

Don’t get me wrong, there’s always a place for roasting vegetables etc beforehand (like with my Roasted Butternut Squash Soup), but we also need recipes where we can throw it all in one pan and be done.

I wanted this Parsnip Soup to be one that could be made without much fanfare. I also knew it couldn’t be boring, so there is a bit of spice that you can modify yourself, and some creaminess from the veg, stock and milk.

Please do give the garlic croutons a go if you have time because they’re SUCH a wonderful little extra that elevate the whole thing!

What to serve with this soup

Toppings:

Garlic croutons

Grated cheese

Goats cheese cubes

Toasted hazelnuts

Extra virgin olive oil

On the side:

Tuna melt

Crusty bread

Jacket potatoes

Cheese on toast

Loaded potato skins

Parsnip Soup Ingredients

Parsnips – Peel them and chop them up
Onion – I use pre prepared chopped and frozen onions and garlic as it speeds everything up!
Garlic – Same as above
Dried chilli flakes – Add as much or little as you like according to taste
Stock – Vegetable stock made with a cube is fine. I like Marigold powder
Milk
Salt and freshly ground black pepper

For the croutons:

Cubes of bread
Olive oil
Garlic
Parmesan cheese – Grated
Salt and freshly ground black pepper

How to make Parsnip Soup

Put the peeled and chopped parsnips, garlic, onion, chilli, stock and seasoning in a large saucepan. Cook over a medium heat for about 20 minutes or until the parsnips are tender.
Add the milk and blend until smooth.

How to make garlic croutons

Toss the bread cubes with oil, garlic, parmesan and salt and pepper.
Spread onto a baking sheet on one layer, leaving plenty of room between them, and bake in a preheated oven for 10 minutes on 200C. (Keep an eye on them as they can burn!)

Substitutions

Vegan – If you’d like to make this as vegan soup, simply use a dairy free milk instead

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.

In the freezer This is great to freeze and would be the perfect standby lunch to grab at the last minute.

This is also an ideal ‘dump bag recipe‘, meaning you can freeze all of the raw ingredients together in a bag in the freezer, then all you have to do is roast together when you’re ready!

Top tips

How to make Parsnip Soup in the slow cooker

Reduce the stock in the recipe to 350ml and cook on LOW for 7-8 hours or HIGH for 3-4 hours.
Add the milk at the end and blend before serving.

If the soup is too thick at this point, you can add a little more stock to thin it out.

Turn this into Carrot and Parsnip Soup

This would also be LUSH. Simply swap half of the weight of parsnips for carrots and follow the recipe as normal. Voilà!

Try some other soup recipes this season

Slow Cooker Cream of Vegetable

Easy Tomato Soup

Slow Cooker French Onion Soup

Courgette Soup

Broccoli and Cauliflower Soup

Pea and Ham Soup

Broccoli and Stilton Soup

Leek and Potato Soup

Carrot and Lentil Soup

FAQs

Can you recommend a blender?

I find this Bosch CleverMixx one to be a good one, but you can use any hand blender. Or a normal blender is fine to get that smooth soup consistency too.

Do you have to peel the parsnips?

Yes, it’s best to peel them. However, if you want to skip this step, you can buy pre-prepared parsnips from the supermarket.

HOW THICK SHOULD MY SOUP BE?

This is absolutely personal preference – if your soup is too thick when it is finished you can add a little extra milk or stock until it becomes the consistency you prefer.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Parsnip Soup {Easiest Ever 20 Minute Recipe}

This is a delicious and simple homemade Parsnip Soup recipe that's so easy, made all in one pan and is ready in just 20 minutes. Perfect comfort food for lunch or dinner.

Course Lunch, Soup

Cuisine Family Food

Cook Time 20

Total Time 20

Servings

Calories 199kcal

Author Sarah Rossi

Ingredients

800 g Parsnips Peeled and cut into small chunks
1 Onion See notes
2 Cloves garlic See notes
1/2 tsp Dried chilli flakes See notes
750 ml Hot vegetable stock See notes
Salt and freshly ground black pepper
300 ml Milk See notes

Garlic Bread Croutons:

300 g Cubes of bread See notes
4 tbsp Olive oil See notes
3 Cloves garlic Peeled and crushed
2 tbsp Parmesan cheese Grated
Salt and freshly ground black pepper

Optional garnishes:

Grated cheese
Goats cheese cubes
Toasted hazelnuts
Extra virgin olive oil

Metric – Imperial

Instructions

Put the parsnips, onion, garlic, chilli flakes, stock and salt and pepper in a large saucepan.
Cook over a medium heat for about 20 minutes or until the parsnips are very tender.
Add the milk and blend until smooth. If your soup is too thick when it is finished you can add a little extra milk or stock.

Garlic bread croutons:

Preheat the oven to 200C/400F.
Toss the cubes of bread with the oil, garlic, Parmesan and salt and pepper.
Spread on a baking sheet in one layer, with plenty of space between the cubes, and bake for about 10 minutes. (Keep an eye on them as they can burn.)

To make in the slow cooker:

Reduce the stock in the recipe to 350ml/1.5cups and cook on LOW for 7-8 hours or HIGH for 3-4 hours.
Add the milk at the end and blend before serving.

Notes

Consistency: If your soup is too thick when it is finished you can add a little extra milk or stock.

Onions and garlic: I use pre prepared chopped and frozen onions and garlic

Chilli: If you are worried about the spice levels, just add a tiny pinch and then add more later if needed

Stock: Vegetable stock made with a cube is fine. I like Marigold powder

Nutritional value: Nutritional info here does not include the additional optional garnishes, or the Garlic Bread Croutons. I measure the portions of croutons, as all toppings should be measured – with my HEART

Other topping ideas: Grated cheese, goat’s cheese cubes, toasted hazelnuts, extra virgin olive oil

Milk: Swap for a dairy free alternative to make this recipe vegan

Turn this into Carrot and Parsnip Soup: Swap half of the weight of parsnips for carrots and follow the recipe as normal.

Nutrition

The post Parsnip Soup {Easiest Ever 20 Minute Recipe} appeared first on Taming Twins.

Pea and Ham Soup {Easy & Delicious}

Sarah Rossi — Wed, 21 Mar 2018 19:30:16 +0000

This easy Pea and Ham Soup is made with a whole gammon joint, frozen peas and mint for a really delicious homemade bowl of comforting goodness.

Making a batch of homemade soup is always a good idea, and – OH MY – the flavours in this divine Pea and Ham Soup are unbelievable!

For this we’re cooking up a small gammon joint in the slow cooker or on the hob so we have real chunky, delicious ham and real, tasty stock (you can use precooked if you prefer though).

While this takes a bit of time initially, it really is worth it and it’s such a simple and easy recipe to follow.

Cook a batch up for the freezer or for lunches during the week.

Why you’ll love this Pea and Ham Soup recipe

Full of flavour and veggie goodness

Perfect for batch cooking or prepping ahead

Meaty, chunky and satisfying for a soup

Superhero Soup

In our house, this has always been known as Green Superhero Soup. It always seemed to convince my children into eating it when they were young!

I use petit pois peas or frozen peas instead of the traditionally used split peas as, honestly? I feel that we all needed some fresh tasting green veggies!

Also, look at the colour, how gorgeous is that? It makes me want to drive right in.

Pea and Ham Soup Ingredients Notes

Gammon joint – I like to use smoked gammon for a deep flavour. You can use unsmoked if you prefer though
Peas – I use a whole bag of frozen petit pois
Fresh mint – Use the leaves only
Rest of ingredients – Onions, garlic, sea salt and freshly ground black pepper

How to make Pea and Ham Soup

There are two methods you can choose from for this recipe: either in the slow cooker OR on the hob (see the full recipe below for detailed methods.)

On the hob

1. Cook the gammon joint on the hob in a large saucepan, as per the full recipe below. Once it’s cooked and has been removed from the saucepan, heat the oil and soften the chopped onion and garlic until translucent.

2. Add 750ml of the ham cooking liquid (keep the rest in case you need it), the frozen peas, the mint and plenty of salt and pepper. Bring to the boil and cook. Blend the peas and stock mixture. Add a little more of the reserved stock if it is too thick. Shred the cooked ham and add to the soup (reserving some to garnish).

IN THE SLOW COOKER

1. Cook the gammon joint in the slow cooker, as per the full recipe below. Once the ham has been removed from the pan, fry your onion and garlic in the slow cooker pan (if yours has this function) or in a pan on the hob.

2. Add 750ml of the ham cooking liquid (keep the rest in case you need it), the frozen peas, the mint and plenty of salt and pepper. Cook on HIGH for 30 minutes. Blend the peas and stock mixture. Add a little more of the reserved stock if it is too thick. Shred the cooked ham and add to the soup (reserving some to garnish).

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.

In the freezer This is great to freeze into portions and would be the perfect standby lunch to grab at the last minute.

Recipe Tip

If you don’t have time to slow cook a whole joint of gammon, you can replace it with precooked ham and gammon stock.

More delicious soup recipes…

Lunch Ideas

Broccoli & Cauliflower Soup {Easy 20 Minute Recipe}

Lunch Ideas

Parsnip Soup {Easiest Ever 20 Minute Recipe}

Soup

Butternut Squash Soup

Soup

Leek and Potato Soup

FAQs

Should I soak the gammon before I cook it?

If you’re in the UK, most gammon joints, even smoked ones, are now quite mild. I never soak mine.

If you are very concerned about the meat being too salty, you can soak the gammon joint in plenty of water for about an hour or two before cooking and discard the water.

If you’re in the USA, uncooked ham joints tend to be much stronger in flavour so follow the instructions on that joint about whether you should soak it first.

Is this a healthy soup recipe?

This soup uses no added sugar, is gluten free, and has very little added fat. It also contains at least one portion of vegetables per serving and is high in dietary fibre.

Can you recommend a good slow cooker?

The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light.

I wrote up a whole slow cooker review though, where you might find another one to suit your needs. Have a read here.

What else could I use slow cooker ham in?

Try out these recipes: Campfire Stew, Chicken and Ham Pie, Loaded Potato Skins, Chicken and Bacon Pasta, or go the whole hog (sorry) and try my Slow Cooker Gammon with honey, mustard and brown sugar glaze.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Pea and Ham Soup {Easy & Delicious}

This easy Pea and Ham Soup is made with a whole gammon joint, frozen fresh peas and mint for a really delicious homemade bowl of comforting goodness.

Course Soup

Cuisine Family Food

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings Servings

Calories 266kcal

Author Sarah Rossi

Ingredients

500 g Smoked gammon joint
2 Onions Peeled
2 Garlic cloves Peeled and chopped
1 kg Frozen peas
15 g Fresh mint Leaves only, chopped
Sea salt and freshly ground black pepper

Instructions

To cook on the hob:

Put the ham joint into a large saucepan, add 1 of the onions (cut in half) and add 1 litre of water and put the lid on. Cook for about 1 hour or until the meat is soft and tender and falling apart.
Remove the meat from the saucepan, reserving the liquid and discarding the onion.
Chop the remaining onion. In the saucepan, heat the oil and soften the chopped onion and garlic until translucent.
Add 750ml of the ham cooking liquid (keep the rest in case you need it), the frozen peas, the mint and plenty of salt and pepper. Bring to the boil and cook for about 10 minutes until the peas are cooked through.
Blend the peas and stock mixture. Add a little more of the reserved stock if it is too thick.
Shred the cooked ham and add to the soup (reserving some to garnish).

To cook in the slow cooker:

Put the joint into the slow cooker, add 1 of the onions (cut in half) and add 1 litre of water. Cook on HIGH for 4 hours or LOW for 6 hours, or until the meat is soft and tender and falling apart.
Remove the meat from the slow cooker pan, reserving the liquid and discarding the onion.
Chop the remaining onion. In the pan of your slow cooker (if you have a hob safe one. If not, in a frying pan), heat the oil and soften the chopped onion and garlic until translucent.
Add 750ml of the ham cooking liquid (keep the rest in case you need it), the frozen peas, the mint and plenty of salt and pepper. Cook on HIGH for 30 minutes.
Blend the peas and stock mixture. Add a little more of the reserved stock if it is too thick.
Shred the cooked ham and add to the soup (reserving some to garnish).

Notes

Pre-soaking the joint: If you are very concerned about the meat being too salty, you can soak the gammon joint in plenty of water for about an hour or two before cooking. Discard the water. I must say I don’t do this, but the option is there if you’re very worried about salt

Type of gammon joint: I like to use smoked gammon for a deep flavour. You can use unsmoked if you prefer though

Substitute: If you don’t have time to slow cook a whole joint of gammon, you can replace it with precooked ham and gammon stock

To freeze: You can freeze the soup in an airtight container for 2-3 months. You should defrost it overnight in the fridge and reheat thoroughly

Nutrition

The post Pea and Ham Soup {Easy & Delicious} appeared first on Taming Twins.

Broccoli & Cauliflower Soup {Easy 20 Minute Recipe}

Sarah Rossi — Sun, 20 Jan 2019 10:30:13 +0000

Warm up with this comforting quick and easy Broccoli and Cauliflower Soup recipe. You’ll have a hug in a bowl in about 20 minutes, ready for a healthy lunch or a no-fuss vegetarian family meal. Try the trick of frozen veg for an ultra simplified version!

When the weather turns colder it can be tricky to come up with healthy lunch recipes. Hello Broccoli and Cauliflower Soup!

I don’t know about you but when I’m cold the thought of a salad for lunch makes me shudder a bit.

Soup, my friends, is a healthy hug in a bowl that we all need at lunchtime or even for a lazy dinner.

This recipe is really quick to make (even better if you batch cook and freeze). Serve it with crusty bread and extra cheese and you are good to go.

We can simplify this even more by using all frozen veg (the best hack because – no chopping!) and if you’d rather make it in the slow cooker instead, the instructions are below.

Why you’ll love this Broccoli and Cauliflower Soup recipe

So tasty, quick and hardly any effort

No prep – just throw it all in

Delicious leftovers – cook once, eat twice!

How I came up with this soup recipe

I know making homemade soup can be a bit daunting, but once you’ve tried one or two recipes, you’ll see that they’re actually really simple!

Just a bit of chopping and then it’s all in the pan until it’s time to blend.

Of course, there’s the slow cooker method too if you’d prefer to do the prep earlier in the day (I have to say, this is so good when you know you’re going to be pushed for time when lunch or dinner comes around.)

I wanted to create a soup recipe that involved loads of goodness and flavour, but also didn’t take too much chopping or peeling.

Broccoli and Cauliflower tick those boxes! Plus they’re great value for money, easy to get hold of, and quite often they’re the veggies we have in the fridge already, so we can use up what’s left.

They taste amazing together AND we can even buy them as frozen ingredients, so all we have to do is put them in the pan (we can also use frozen onion and garlic for prep that takes seconds).

More soup recipes

Slow Cooker Cream of Vegetable

Easy Tomato Soup

Slow Cooker French Onion Soup

Courgette Soup

Parsnip Soup

Pea and Ham Soup

Carrot and Lentil Soup

Broccoli & Cauliflower Soup Ingredients

Broccoli
Cauliflower
Onion
Garlic
Salt and freshly ground black pepper
Stock
Milk
Cheddar cheese

To serve (optional):

Cheese
Croutons – Homemade or shop bought

How to make Broccoli and Cauliflower Soup

Wash and chop the broccoli and cauliflower into large chunks. Finely slice your onion and crush the garlic. (If you’re using frozen, simply put everything in the pan.)
Put the veggies, garlic, stock and seasoning into a large pan and bring to the boil, then simmer for about 15 minutes or until the vegetables are just cooked through.
Remove from the heat and add milk and cheese. Blend until smooth.
Top with remaining cheese and croutons if you like.

Substitutions

Vegan – Simply omit the cheese in this recipe and swap the milk for a dairy-free version, and it will be suitable for vegans. Check your stock packet to make sure

Leftovers

In the fridge Broccoli and Cauliflower Soup can be cooked and kept in an airtight container for around 3-4 days in the fridge.

This is a perfect make-ahead or batch cook recipe. It just needs reheating on the hob until warmed through before serving.

In the freezer You can also freeze the soup in an airtight container for 2-3 months. You should defrost it overnight in the fridge and reheat thoroughly.

Top tips

How to make Broccoli and Cauliflower Soup in the slow cooker

Add the same ingredients and cook on HIGH for 3-4 hours or LOW for 5-6 hours. Perfect for straight after a winter’s walk!

Stock

You can use vegetable or chicken stock in this recipe, depending on your preference. If you like a thinner soup, add slightly more, or less for a thicker heartier version. I like Marigold Boullion Powder.

Toppings

You can put any cheese you like into this soup. It would be delicious with Parmesan, Stilton or Gruyere, or a combination. It is a great way of using up leftover bits of cheese in your fridge. Croutons would also be good.

What to serve with this

You can simply enjoy this with some chunky bread on the side, but if you’d like to make it as part of a bigger meal, you could make cheese on toast, a jacket potato, or a nice sandwich like a Tuna Melt.

FAQs

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Broccoli and Cauliflower Soup {Easy 20 Minute Recipe}

This easy Broccoli and Cauliflower Soup recipe makes a quick family lunch or no-fuss dinner. Full of nutrients and flavour, you can batch cook for convenience and use frozen veg for a super quick method!

Course Lunch, Main Course, Soup

Cuisine Soup

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 287kcal

Author Sarah Rossi

Ingredients

400 g Broccoli
400 g Cauliflower
1 Onions peeled and chopped
2 Cloves garlic
Salt and freshly ground black pepper To taste
750 ml Stock Good quality
300 ml Milk
120 g Cheddar cheese

To serve (optional):

50 g Cheddar cheese
Croutons Homemade or shop bought

Instructions

Wash and chop the broccoli and cauliflower into large chunks. Finely slice your onion and crush the garlic.
Put the broccoli, cauliflower, onions, garlic, stock and plenty of salt and pepper into a large saucepan.
Bring to the boil and simmer for 15 minutes or until the vegetables are just cooked through.
Remove from the heat. Add the milk and cheese and blend until smooth.
Heat through again before serving if needed.
Top with the remaining grated cheese and croutons if using.

Notes

Vegetables: Either fresh or frozen is fine to use.

Stock: You can use vegetable or chicken stock in this recipe, depending on your preference. If you like a thinner soup, add slightly more, or less for a thicker heartier version. I like Marigold Boullion Powder.

To make in the slow cooker: Add the same ingredients and cook on HIGH for 3-4 hours or LOW for 5-6 hours.

Optional toppings: You can put any cheese you like into this soup. It would be delicious with Parmesan, Stilton or Gruyere, or a combination. It is a great way of using up leftover bits of cheese in your fridge. Croutons would also be good.

Vegan: Simply omit the cheese in this recipe and swap the milk for a dairy-free version.

Nutrition

The post Broccoli & Cauliflower Soup {Easy 20 Minute Recipe} appeared first on Taming Twins.