CREAMY BROCCOLI CAULIFLOWER SOUP ( LOW CARB , LOW CALORIE VEGAN SOUP)
This healthy creamy broccoli cauliflower soup is very quick and easy to make at home. Its creamy without any heavy cream or dairy. Vegan, Paleo, Gluten free.
Provided by Khushboo
Categories lunch/ dinner
Time 30m
Number Of Ingredients 16
Steps:
- Switch on the Instant Pot on Sauté mode.
- Add in Onion, some salt and 2 tablespoon or more water. Stir for a minute until the onions are translucent. Add in the garlic and stir for 30 seconds.
- Cancel Sauté mode.
- Now add in 1 cup water.
- Add in bay leaf, cinnamon stick, broccoli, cauliflower, mustard, salt to taste.
- Press MANUAL HIGH 2 MINUTES.
- Make sure the black knob is on SEALING position.
- Once the IP beeps, place a dish towel on the knob and slowly with a spoon perform Quick Release i.e move it to venting.
- Once the Silver pin drops it is safe to open up the Instant Pot.
- With the help of two dish cloths lift the inner pot and place it on a pot holder to cool down.
- Add in 1.5 cups of chilled water initially.
- Discard the cinnamon and bay leaf before blending the mixture.
- Add the cooled mixture to the blender with almond flour.
- I blend the mixture in intervals making sure you do not overfill the blender.
- Add more water or stock for desired consistency and blend until smooth.
- Again, place the mixture in the pot.
- Add in pepper and nutmeg.
- Press sauté mode and let it come to a simmer. Stirring occasionally .
- You may loosely cover it with an external lid if it tends to splatter.
- Give it a taste run and adjust seasoning to your preference.
- The soup will thicken more as it cools.
Nutrition Facts : Calories 47 kcal, Carbohydrate 7 g, Protein 3 g, Fat 1 g, Sodium 51 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
VEGAN CREAM OF BROCCOLI SOUP
We achieved ultimate creaminess without the cream by adding a Yukon gold potato to this low-fat, heart-healthy soup. The nutritional yeast, with its satisfying nuttiness, does a great job standing in for cheese; look for it in health and specialty foods stores.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add the potatoes, 4 cups water and 1/2 teaspoon salt, raise the heat to high and bring to a boil. Return the heat to medium, cover and cook until the potatoes are tender, about 15 minutes. Add the broccoli, cover and cook until the broccoli is bright green, about 5 minutes.
- Transfer the soup to a blender; add the soy milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the saucepan and bring to a simmer; stir in the nutritional yeast and nutmeg. Add water if needed to adjust consistency and add salt and pepper to taste.
TIM PERRY'S SOUP (CREAMY CURRY CAULIFLOWER AND BROCCOLI SOUP)
My boss brought this soup to the office one fine day and I was hooked on it from the first taste. It is a snap to make and the flavors are mild, yet very distinct. My kids loved it the first time I made it at home and it instantly became known as 'Tim Perry's Soup.' You might like a stronger curry flavour or a creamier soup, so adjust the seasonings to your taste. It's ready within the hour, but the longer it simmers the better the flavor. Serve with crusty bread and butter.
Provided by Sheila Kampman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
- In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 24.1 g, Cholesterol 62 mg, Fat 20 g, Fiber 5.9 g, Protein 20.7 g, SaturatedFat 12.4 g, Sodium 838.3 mg, Sugar 8.5 g
CAULIFLOWER BROCCOLI CHEESE SOUP
Steps:
- In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.
Nutrition Facts : Calories 267 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 909mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 12g protein.
CREAMY VEGAN BROCOLLI CAULIFLOWER SOUP
Make and share this Creamy Vegan Brocolli Cauliflower Soup recipe from Food.com.
Provided by whifflellama
Categories One Dish Meal
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Dice the broccoli, cauliflower, and potato into roughly equal size.
- Bring the diced vegetables and vegetable broth to a medium simmer.
- Boil until the vegetables are tender.
- Remove from the heat and add the salt, pepper, and liquid smoke.
- Blend with immersion blender until smooth.
Nutrition Facts : Calories 88, Fat 0.6, SaturatedFat 0.1, Sodium 640.8, Carbohydrate 18.4, Fiber 5.1, Sugar 3.7, Protein 5.1
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