Cauliflower and Broccoli Velouté

Velouté is from French, literary meaning velvet. In cuisine it is used as a name for sauces or soups that are thickened with egg yolks, butter and cream. However nowadays it is used for soups that are thickened exclusively with cream or/and butter.

Cauliflower and Broccoli Velouté
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Cauliflower and Broccoli Velouté
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes

This vegetarian soup is loaded with vitamin C (one serving contains 77% of the recommended daily dose), K and B. Cauliflower also is a great source of fiber and protein, and broccoli brings in calcium, protein and fiber as well.

Yield: 6
Category: soup, lunch
Cuisine: French
  • 1 lbs cauliflower, cut into cubes
  • 1 lbs broccoli, florets
  • 1 tbs olive oil
  • 1 tbs butter
  • 4 cups vegetable or chicken broth
  • 1 leek (white and light green parts)
  • 2 cloves garlic
  • 1/2 cup heavy cream
  • 1 bunch chives
  • 1/2 cup grape seed oil 
  • salt and pepper to taste
  1. Heat butter and oil in a saucepan. Add leek and 1/2 teaspoon salt and cook on low heat for 10 min, until onion is tender, but not browned.
  2. Stir in garlic and cook for 1 minute more.
  3. Add cauliflower and broccoli, broth and cream. Bring to boil, lower heat and simmer for 15-18 minutes.
  4. Using the handheld blender or the regular blender (work in batches then) puree until smooth.
  5. For chive oil (optional). In a blender puree a bunch of chives and grape seed oil until smooth. Transfer to a little saucepan and simmer for 3 min. Strain using the coffee filter or cheese cloth in to small bowl.
  6. Serve soup with chive oil.
Nutrition information
Calories per serving:382.02 kcal
Fat per serving:32.19 g
Saturated fat per serving:8.51 g
Carbs per serving:18.21 g
Protein per serving:8.51 g
Fiber per serving:4.1 g
Sugar per serving:6.44 g
Sodium per serving:866.85 mg
Trans fat per serving:0.08 g
Cholesterol per serving:37.06 mg
Nutrition label for Cauliflower and Broccoli Velouté
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    • gourmetozh says:

      thanks for bringing this to my attention. Sometimes tags and categories are tricky. Anyway, chicken stock can easily be sub by water or vegetable stock.

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