Healthy dinner

Creamy broccoli-cauliflower soup (for 4)
gluten-free, dairy-free, vegan


  • 1 tablespoon of olive oil
  • 1 chopped onion
  • 4 chopped garlic cloves
  • 400 g of frozen cauliflower
  • 400 g of frozen broccoli
  • 2 medium potatoes, peeled and chopped
  • 400 ml of water
  • 400 ml of coconut milk
  • 1 eco bouillon cube
  • Himalayan salt to taste


Heat the olive oil in the bottom of the pot, add the onion and garlic and heat until slightly glassy. Add potatoes, broccoli, cauliflower and water to the pot. Boil until the potatoes are soft. Then add the coconut milk and spices and cook for another 10 minutes. Puree the soup with a hand blender until smooth and let it boil one more time. Serve with your favorite toppings (chicken, fish, seeds, herbs) and eat a slice of wholegrain bread on the side.


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