Broccoli, Cauliflower and Leek Soup

Boost your intake of cancer-fighting cruciferous vegetables with this tasty tomato-based broccoli and cauliflower soup.

By Krista Baker


1 Tbsp (15 mL) olive oil
2 medium white onions, diced 
2 stalks broccoli florets with stalks, chopped into bite-sized pieces
1 small head cauliflower, chopped into bite-sized pieces
1 bunch leeks, chopped into large chunks
1 large sweet potato, cubed
4 cups (1L) vegetable broth, low sodium
1 540 mL can of crushed tomatoes
1 540 mL can of diced tomatoes, low sodium
1 large bag or container of baby spinach
Salt and pepper to taste


“I use this soup to help me get the vegetables I need during the week and it was a key staple to helping me lose weight.” –Krista Baker.


In a large pot, sauté onion in olive oil on medium heat until soft, about 5 minutes. Add cauliflower and broccoli. Cook, stirring often. After about 5 minutes, add leeks and stir. Add sweet potato, stir and cook for about 3 minutes, then pour in broth and tomatoes. Add spinach, and simmer for 20 minutes. Let cool and ladle into containers with lids and store in fridge until ready to eat.

Nutritional information

Serves 8. Per serving: 119 calories, 5 g protein, 2 g fat (0 g saturated), 23 g carbohydrates, 6 g fibre, 0 mg cholesterol, 222 mg sodium

Average: 3.3 (66 votes)

Web exclusive: December 2009

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