This one is such an easy soup — few ingredients, one pot, and it’s ready in well under half an hour. Zucchini bulks it out without needing potato but you can add a potato if you have one, and a good hit of Korean seasoned salt gives it more depth than stock alone could ever do. And to add to that is that it tastes really good.

CAULIFLOWER & BROCCOLI CREAMY SOUP

Ingredients

• 3 tbs olive oil
• 2 onions, chopped
• 1 tsp cumin
• 2 tsp smoked paprika
• 2 tsp dried garlic powder
• 1 tsp Korean seasoned salt (Matsogeum)
• 1 tbs Vegeta
• 1/2 head cauliflower, roughly chopped
• 1 stalk broccoli, head and stem, roughly chopped
• 3 zucchini, roughly chopped
• 1 litre water
• 200g cream cheese
• Salt and pepper, to taste (go heavier on the pepper)

Method

1. Heat 3 tbs olive oil in a large saucepan over medium heat. Add the 2 chopped onions and cook until transparent.
2. Add 1 tsp cumin, 2 tsp smoked paprika and 2 tsp dried garlic powder. Stir until you can smell the spices.
3. Add 1 tsp Korean seasoned salt and 1 tbs Vegeta, then toss in the roughly chopped 1/2 head cauliflower, 1 stalk broccoli and 3 zucchini, along with about 1 litre water.
4. Cover with a lid and simmer until the vegetables are tender and starting to turn translucent.
5. Blitz with a stick mixer until smooth.
6. Stir through 200g cream cheese. Season with more salt and extra pepper to taste.
7. Add extra water if needed to reach your desired consistency.
8. Serve with crusty bread.

Notes

Updated version of the original recipe — potatoes are out, zucchini is in, and 200g cream cheese replaces the cheddar and cream for a simpler, tangier finish. Vegeta and water stand in for the chicken stock.