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.
CHEESY BROCCOLI AND VEGETABLE SOUP
This soup is so wonderful served with hot muffins on a cold winter day! The different vegetables in a creamy, cheesy soup. If soup is not thick enough, stir in instant potato flakes to desired thickness. This will make the soup thick (and a little grainy.)
Provided by Bryanne Affleck Robison
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 14.9 g, Cholesterol 43.3 mg, Fat 14.2 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 8.5 g, Sodium 578.4 mg, Sugar 6.5 g
VEGAN CAULIFLOWER BROCCOLI SOUP
a vegan friend ask me to alter my soup recipe to fit her diet the original came from a woman's magazine more than twenty years ago I have also made this on the stove top and it works well
Provided by omarsmodel
Categories Cauliflower
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- in microwave safe 1 1/2 quart casserole combine cauliflower, broccoli, onion 1/2 cup broth, thyme, and dash of pepper.
- micro-cook on high until vegetables are tender crisp (for 4 to 6 minutes ) stir once
- add the 1 1/4 cups broth ad the 3/4 cups water
- cook high until heated through.
- stir together the cornstarch and 1/4 cup water when well blended stir into the vegetable mixture
- cook uncovered on high 4 to 6 minutes or until bubbly stirring each minute until the soup starts to thicken.
- then stir every 30 seconds cook uncover on high
- 1 minute more.
Nutrition Facts : Calories 61, Fat 0.2, Sodium 31.7, Carbohydrate 13.7, Fiber 2, Sugar 1.8, Protein 2.5
VEGETARIAN BROCCOLI AND CAULIFLOWER SOUP
Growing up I always loved my mom's broccoli and cauliflower soup! Now that I'm an adult, I've created my own version suited to my personal tastes. This is a vegetarian soup and can easily be made vegan with dairy substitutes (I use soy milk). My fiance likes reduced-fat sharp Cheddar and crackers with his soup. Enjoy!
Provided by aes
Categories Cauliflower Soup
Time 50m
Yield 12
Number Of Ingredients 17
Steps:
- Heat olive oil in a stockpot over medium-low heat; cook and stir onion, leek, and garlic until fragrant, 3 to 5 minutes. Add cauliflower, broccoli, and potatoes to onion mixture; cook and stir until potatoes are lightly browned, about 5 minutes.
- Increase heat to medium-high; stir broth and enough water to cover vegetables into mixture. Stir curry powder, turmeric, bay leaf, salt, black pepper, and cayenne pepper into broth-vegetable mixture. Loosely cover pot with a lid and bring soup to a boil; reduce heat and simmer until vegetables are softened, 20 to 25 minutes.
- Whisk milk and flour together in a bowl until smooth and thickened; stir into soup along with nutritional yeast until soup is slightly thickened, about 5 minutes. Remove soup from heat and allow to slightly cool and thicken.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 13.5 g, Cholesterol 1.2 mg, Fat 0.7 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 137.5 mg, Sugar 5.6 g
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