Light Soup with Broccoli and Cauliflower

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	10 mins
Total Time	20 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

150 g broccoli, fresh or frozen
150 g cauliflower, fresh or frozen
150 g turkey breast or chicken breast or tofu
10 g mustard, medium hot
20 g tomato paste
500 ml vegetable stock
10 ml sunflower oil or olive oil
10 ml wine vinegar

Light Soup with Broccoli and Cauliflower

Instructions

Cut the chicken or turkey breast or tofu into thin strips and fry in oil. Season with salt and pepper. First deglaze with vinegar. When it has boiled over, add the broth. Add mustard and tomato paste.
Then add the crushed broccoli and cauliflower to the hot soup and let it steep. The best thing to do is to switch the stove off or down. Don`t wait too long so that the vegetables stay nice and crisp and keep their color.
Nutritional values per person: approx. 230 kcal, 7.5 g fat, 7 g carbohydrates, 31 g protein.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.