Cauliflower Broccoli Soup

by Isabella on June 27, 2012

Hi everyone, I’ve been gone for a few days.  We spent the weekend at Simon’s parents house, celebrating his mom’s birthday.  It was so much fun that we decided to stay over for two more days.  We enjoyed spending time together, especially Eitan, who loved the extra time with grandma and grandpa.  While we were there, I didn’t really have to cook, which is always a welcome break for a sleep deprived human (Thank you Sveta for always feeding us) :)

Well, since we are now back home, it is time again for the “come up with recipes out of the fridge without going shopping for anything extra” challenge .  Since I didn’t feel like making anything too heavy today I decided to make soup.  I always have some kind of frozen veggies in the fridge and the 16 oz package of frozen broccoli/cauliflower/carrots mix lead to inspiration.  I just wrapped up cooking and had my creation for lunch, and it came out quite delicious if I may say so :)

  • Ingredients:

    • one 16 oz package of frozen veggies – cauliflower/broccoli/carrot – but soup mix veggies can be used as well
    • 7 cups of water
    • 1 large chopped yellow onion
    • 2 medium potatoes – chopped into squares
    • 1/2 packet of sliced mushrooms – if you don’t have this, don’t worry, just skip it – I just happened to have some left over
    • 1 rotisserie chicken – cut off wings and drumsticks, take all the meat off the remaining bones and use bones for stock – save meat for something else
    • 1/2 chicken breast from rotisserie chicken – shredded
    • 3 tablespoons of chopped cilantro – or parsley
    • 1 table spoon of chopped chives
    • 1 teaspoon of adobo seasoning
    • one quick shake of curry powder
    • 1 shake of black pepper
    • juice of half a lemon
    • olive oil – enough to lightly coat the pot
  • Heat soup pot on medium high and heat olive oil
  • Add chopped onions and saute for 2 minutes
  • Add sliced mushrooms and continue sauteeing until both onions and mushrooms are softened


  • Throw in bones of Rotisserie chicken and stir
  • add 7 cups of water and bring to a boil
  • Add frozen veggies and cook for 1 minute
  • Add chopped potatoes
  • Add adobo seasoning, pepper and curry powder – taste it – you can add more salt if you’d like
  • cook for about 8 minutes – until potatoes are almost done
  • Add chopped chives, cilantro and juice of half a lemon
  • Stir and serve – YUMMY YUM!


  • test

    yummy recipe

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