Creamy Broccoli and Cauliflower Soup
Broccoli, cauliflower, and white beans blend into a velvety soup finished with Greek yogurt, lemon, and scallions.
By Moow Editorial ·
- Reserve a few broccoli florets before blending for texture.
- Stir yogurt in off the heat so it stays smooth.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 large bowls
- Prep time: 15 minutes
- Cook time: 24 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 large bowls.
- Calories: 330 kcal
- Protein: 25 g
- Carbohydrates: 53 g
- Fat: 5 g
- Fiber: 15 g
- Sodium: 121 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 1 1/3 pounds (600 g) broccoli florets
- 1 1/3 pounds (600 g) cauliflower florets
- 3 cups (500 g) cooked white beans without salt, drained
- 1 cup (240 g) plain nonfat Greek yogurt
- 4 cups (960 g) water
- 1 cup (60 g) sliced scallions
- 1/4 cup (60 g) lemon juice
- 1 tablespoon (14 g) olive oil
- 3 cloves (9 g) garlic, chopped
- 1/2 teaspoon (1 g) black pepper
Directions
1. Heat the oil in a Dutch oven and cook the garlic and half the scallions for 30 seconds.
2. Add the broccoli, cauliflower, white beans, water, and black pepper. Simmer until the vegetables are very tender, 15 to 18 minutes; reserve a few florets.
3. Blend until smooth, then return to low heat until steaming. Remove from the heat and stir in the yogurt and lemon juice.
4. Divide among four bowls and top with the reserved florets and remaining scallions.
Sources
Contains milk. Vent the blender lid and work in batches with hot soup, keep hands clear of steam, and refrigerate leftovers within 2 hours.