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Cauliflowers and Zucchini Soup



  • 1/2 head Cauliflower (small, roughly chopped)

  • 1 Zucchini (roughly chopped)

  • 3 cups Vegetable Broth

  • 1/4 cup Mint Leaves (chopped, plus extra for garnish)

  • Sea Salt & Black Pepper (to taste)

  • 1/4 cup Parmigiano Reggiano (grated)


  1. Add the cauliflower, zucchini, broth, and mint leaves to a pot.

  2. Bring to boil and reduce the heat down to simmer. Cover the pot with a lid and let it simmer for 20 to 25 minutes or until everything is cooked.

  3. Use an immersion blender or carefully transfer to a blender. Purée the soup until it is smooth and season with salt and pepper. Garnish with parmesan cheese and


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