Broccoli Cauliflower Soup


  • 3 cups broccoli florets, chopped small, and rinsed
  • 3 cups cauliflower florets, chopped small, and rinsed
  • 15 oz can garbanzo beans
  • 1 cup carrot, diced
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 tsps garlic, minced
  • 6 cups vegetable broth or chicken broth
  • 1 (15oz) can diced tomatoes, drained (or 4 tomatoes, diced)
  • 2 tsps Italian dried herbs
  • Salt and fresh cracked black pepper
  • Fresh grated Parmesan cheese, for serving (optional)


  1. To make the broccoli cauliflower soup: In a large pot or dutch oven, heat olive oil over medium-high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant for about 2 minutes. Add carrot and cook stirring occasionally for 2 – 3 minutes. Add the broth, tomatoes, Italian herbs, red and salt.
  2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
  3. Stir in the broccoli, cauliflower, and garbanzo beans and continue to simmer gently until cooked through but still crunchy, approx. 5 minutes.
  4. Adjust seasoning with salt top with parmesan.

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