Words & Brush Recipe Corner: Broccoli Cauliflower Soup

 Broccoli Cauliflower Soup

By Henny Shor, Jerusalem Post, December 6, 2025

https://www.jpost.com/food-recipes/article-879231

Broccoli soup (photo credit: HENNY SHOR)

I like things simple and delicious, and there is no need to compromise on either. One of the reasons I love this soup is that it uses ingredients you can easily find in the frozen vegetable section, which means almost no prep at all. It comes together quickly and warms the body and soul as soon as it passes your lips. Feel free to be creative and add in any spices or flavors you enjoy.

Yields 4-5 servings.

Ingredients:

• 400 gr. frozen broccoli florets (half bag)
• 400 gr. frozen cauliflower florets (half bag)
• 1 cup frozen baby carrots
• 2 Tbsp. olive oil
• 1 onion, chopped
• 3 cloves garlic
• 1 cube frozen crushed ginger
• ½ cup coconut milk or coconut cream
• ½ tsp. ground ginger (optional)
• ¼ tsp. turmeric (optional)
• 2 tsp. salt
• ½ tsp. black pepper
• 3 Tbsp. teriyaki sauce
• 4 to 5 cups water to cover

Directions:

Heat the olive oil in a large pot and sauté the chopped onion for a few minutes until softened. Add the garlic and crushed ginger and cook for another minute. Pour in all the vegetables, spices, teriyaki sauce, and coconut milk, then add enough water to cover everything.

Bring the soup to a boil, lower the heat, and simmer for about an hour until the vegetables are soft. Using an immersion blender or a food processor fitted with the S blade, blend the soup until smooth. Taste and adjust the seasoning as needed.

Enjoy! 

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