Cauliflower and Broccoli Soup with Seedy Crumble

• cauliflower↗1

  (about 700 g)

• broccoli↗1

  (about 450 g)

• neutral oil (vegetable or other)2 tbsp tbsp
• onion↗1 large

  finely chopped

• celery stalks↗2

  finely chopped

• carrot↗2

  finely chopped

• garlic cloves↗3 large

  finely chopped

• ground cumin↗2 tsp tsp
• ground coriander↗1 tsp tsp
• vegetable broth↗1 litre l
• neutral oil (vegetable or other)2 tsp tsp
• fresh or dried breadcrumbs50g g
• mixed seeds↗25g g
• chili flakes↗pinch of pinch
• parmesan↗25g g

  or vegetarian alternative, finely grated

Step-by-step instructions

1. 1

   Remove any wilted or brown leaves from the cauliflower. Cut the cauliflower and broccoli into bite‑size pieces, then finely chop the stalks and remaining leaves. Heat oil in a large deep pot over medium heat and cook all the stalks and leaves, onion, celery, carrot and garlic, partially covered, for about 10 minutes until slightly softened. Remove the lid and add the spices and broth. Bring to a gentle boil, cook 5 minutes, then add the cauliflower and broccoli florets. Continue cooking, covered, another 10 minutes until everything is tender. Remove from heat and blend with an immersion blender until thick and creamy. Season to taste.

2. 2

   Meanwhile, for the crumble, heat oil in a small skillet over medium heat and toast the breadcrumbs, seeds and chili flakes for 4‑5 minutes until golden and fragrant. Remove from heat, season and add the cheese. Sprinkle the crumble over the soup before serving.