Paleo Broccoli Cauliflower Soup Recipe 435

BROCCOLI AND CAULIFLOWER SOUP

Broccoli and Cauliflower Soup image

Easy, tasty, low calorie soup

Provided by valerie88

Time 40m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Roughly chop the onion, garlic, broccoli and cauliflower. Firstly add the onion, garlic and cooking oil to a large cooking pot (for a healthier option try sunflower fry spray).
Once the onion and garlic has softened (this will only take a couple of minutes) add the chopped broccoli and cauliflower. Then add the stock, this should cover approx. half the ingredients. For more broth type soup add approx. another 100-200ml of water
Add a pinch of salt and pepper and then bring the stock to a simmer and cover with lid. Once the ingredients have become soft (after approx. 20 mins) pour the ingredients into a blender or use a hand blender.
Tip - For a creamer soup add cream or a couple of potatoes (bear in mind, potatoes will take longer to cook, so consider part boiling them before adding into the soup pot). This soup can also be frozen.

CHEESY BROCCOLI & CAULIFLOWER SOUP

Cheesy Broccoli & Cauliflower Soup image

This is a nice "chunky" veggie soup instead of pureed. Adjusted from a TOH Holiday magazine recipe submitted by J. Russell

Provided by HokiesMom

Categories Chowders

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups fresh broccoli florets
3 cups fresh cauliflower florets
3 celery ribs, sliced
1 small vidalia onion, chopped fine
2 cups water (or vegetable stock is fine too)
3 tablespoons butter
3 tablespoons flour
2 1/3 cups milk
1 lb process cheese, cubed (Velveeta)

Steps:

In a large saucepan, combine the broccoli, cauliflower, celery, onion, and water (or veggie) stock.
Bring to a boil then reduce heat and cover to simmer for 10-12 minutes or until vegetables are tender.
While vegetables are simmering, in a small saucepan, melt butter.
Stir the flour into the butter until smooth.
Gradually stir in milk to the flour mixture and bring this to a boil then cook and stir for 2 minutes or until thickened.
Reduce heat to the milk mixture and add the cheese then cook and stir until cheese is melted.
Drain vegetables and place back into their saucepan.
Add cheese sauce to the vegetables and heat through.

BROCCOLI/CAULIFLOWER SOUP

Broccoli/Cauliflower Soup image

Make and share this Broccoli/Cauliflower Soup recipe from Food.com.

Provided by Irisni

Categories Cauliflower

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces chopped frozen broccoli
8 ounces chopped frozen cauliflower
2 tablespoons minced garlic
1/2 cup chopped onion
1/2 cup chopped celery
4 cups chicken broth
1 tablespoon butter
1 tablespoon flour
1 cup whole milk
salt and pepper

Steps:

Melt butter in a large saucepan, and saute the celery, onions, and garlic until browned.
Add flour, stirring for one minute before adding chicken broth.
Add broccoli and cauliflower. Boil until soft.
Add salt, pepper and milk. Let boil lightly for a few more minutes. Put half in a blender, blending until smooth. Add back to pot.
Enjoy!

Nutrition Facts : Calories 153.5, Fat 6.7, SaturatedFat 3.4, Cholesterol 13.7, Sodium 837.1, Carbohydrate 14.3, Fiber 3.7, Sugar 6.9, Protein 10.4

CAULIFLOWER BROCCOLI CHEESE SOUP

Cauliflower Broccoli Cheese Soup image

Even my husband, who's never been a big fan of broccoli, digs in to this creamy soup. It's a perfect way to enjoy the produce from our vegetable garden. -Betty Corliss, Stratton, Colorado

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

3/4 cup small cauliflowerets
3/4 cup small broccoli florets
1/4 cup chopped onion
1/4 cup halved thinly sliced carrot
1 to 2 tablespoons butter
1-1/2 cups 2% milk, divided
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Dash pepper
2 tablespoons all-purpose flour
1/3 cup cubed Velveeta

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.

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