Cauliflower & Broccoli Soup with Sweet Potato Crisps


Serves 4

For The Soup
1 head Cauliflower
1 head Brocollii
2 Leeks
1 Brown Onion
3 Cloves of Garlic
Olive Oil
1L Vegetable or Chicken Stock
1 tsp Thyme
1/2 tsp Marjoram
Good pinch Chilli flakes
Salt + Pepper
1/3 cup Quark or 1/4 cup coconut cream if vegan
1/3 cup grated cheese (such as parmesan) or 3 tbsp Savoury yeast flakes if vegan

For the Sweet Potato Crisps
1 large sweet Potato
Coconut Oil


This soup is almost too easy to make. All you need handy is a steamer, a blender, a soup pot and your oven switched on. First thing you want to do is turn your oven on and preheat it to 180 degrees celcius and line a tray with baking paper. Using a V-Slicer/Mandolin slice up the whole of your sweet potato. Throw it in a bowl with the coconut oil, salt & pepper and toss until coated. Then lay out your slices of sweet potato evenly on the baking tray and pop in the oven.
Next we can begin our soup. Break up your heads of broccoli and cauliflower and throw them into the steamer. Whilst your veg is steaming, chop up your onion, leeks and garlic and saute in the soup pot in a splash of olive oil until transparent. Once this is achieved, throw the onion, leeks and garlic in your blender with 500ml (2 cups) of your stock. Blitz until smooth and throw back in the soup pot.
Check on your sweet potato chips and make sure you flip them over to get the other side cooked. 
At this stage your broccoli and cauliflower should be well and truly steamed. Throw them in the blender now with the remaining stock and blitz again. Throw this into the soup pot with your onion and leek mix and stir.
Add in your herbs, spices, cheese/yeast flakes, and cream/quark and season with salt and pepper.
Serve with some toasted almond flakes, chilli flakes and your sweet potato chips and you're done. 

Photography by  Elisa Watson .

Photography by Elisa Watson.

Kate Bradley1 Comment