I am IN LOVE with this soup. Someone get us a room.
⅕th of recipe (about 1 cup): 124 calories, 3g total fat (1.5g sat fat), 563mg sodium, 16.5g carbs, 3.5g fiber, 8.5g sugars, 9.5g protein
You’ll Need: large pot with a lid, strainer, blender or food processor, nonstick spray
Prep: 15 minutes • Cook: 45 minutes
3 cups chopped cauliflower
3 cups chopped broccoli
2 cups fat-free milk
½ cup shredded reduced-fat cheddar cheese
1 cup chopped onion
1 cup chicken broth
1½ tablespoons chopped garlic
½ teaspoon salt
¼ teaspoon black pepper
Optional topping: chopped scallions
Optional seasonings: salt and additional black pepper
1. Bring a large pot of water to a boil. Add cauliflower and 1 cup broccoli. Cook until very tender, about 15 minutes.
2. Transfer veggies to a strainer to drain.
3. Place drained veggies in a blender or food processor. Add milk and cheese, and puree until mostly smooth and uniform.
4. Spray the (empty) pot with nonstick spray, and bring to medium-high heat. Cook and stir onion until mostly softened, about 4 minutes.
5. Add veggie puree, remaining 2 cups broccoli, and remaining ingredients. Bring to a boil.
6. Reduce to a simmer. Cover and cook for 15 minutes, or until broccoli is tender.
MAKES 5 SERVINGS
Chew on This …
While it may seem strange to us North Americans, soup is eaten for breakfast in countries all over the world!