In this healthy broccoli-cauliflower soup recipe, broccoli, cauliflower and baby spinach get blended into a smooth puree which gives the soup body and a bright green color. Cheddar cheese melted on top adds a creamy finish to this quick appetizer soup recipe.

Robin Bashinsky
Source:, December 2019


Recipe Summary

15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil over high heat. Add broccoli and cauliflower; cook for 3 minutes. Remove 2 cups of the broccoli and cauliflower florets with a slotted spoon; set aside. Add spinach to the pot; cook until the broccoli and cauliflower are tender and the spinach has wilted, about 2 minutes. Drain. Working in batches if needed, transfer the mixture to a blender; add broth and shallots. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. (Use caution when blending hot liquids. Alternatively, transfer the drained broccoli and cauliflower back to the pot; add broth and shallots and process using an immersion blender.)

  • Return the pureed soup to the pot. Stir in milk and salt. Cook over medium-high heat, stirring occasionally, until steaming, about 2 minutes. Remove from heat. Ladle evenly into 8 bowls; top with the reserved broccoli-cauliflower mixture, cheese and parsley.

Nutrition Facts

133 calories; protein 9g 18% DV; carbohydrates 12.8g 4% DV; exchange other carbs 1; dietary fiber 2.8g 11% DV; sugars 3.4g; fat 6.1g 9% DV; saturated fat 3.2g 16% DV; cholesterol 15.5mg 5% DV; vitamin a iu 3534.4IU 71% DV; vitamin c 70.5mg 118% DV; folate 71.9mcg 18% DV; calcium 189.1mg 19% DV; iron 2.1mg 12% DV; magnesium 50mg 18% DV; potassium 489mg 14% DV; sodium 322.6mg 13% DV; thiamin 0.1mg 8% DV.