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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 216.3
  • Total Fat: 14.0 g
  • Cholesterol: 27.0 mg
  • Sodium: 341.2 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 10.9 g

View full nutritional breakdown of Roasted Broccoli and Cauliflower Soup calories by ingredient
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Roasted Broccoli and Cauliflower Soup

Submitted by: HOLISTICDETOXER

Introduction

Soup doesn't get any easier than this! Packed with cancer-fighting cruciferous vegetables, a bowl of this creamy soup clocks in just over 200 calories, leaving you room for a slice of hearty toasted bread on the side! Soup doesn't get any easier than this! Packed with cancer-fighting cruciferous vegetables, a bowl of this creamy soup clocks in just over 200 calories, leaving you room for a slice of hearty toasted bread on the side!
Number of Servings: 5

Ingredients

    Onions, raw, 1 medium (2-1/2" dia), chopped
    Cauliflower, raw, 1 head, medium (5-6" dia), chopped
    *Broccoli (Head), 2 serving, chopped
    Bay Leaf, 1
    *Kitchen Basic Vegetable Stock, 2 cup
    Water, 2 cups
    Milk, 2%, 1 cup
    Cheddar Cheese, 110 grams, grated
    Olive Oil, 2 tbsp

Directions

Preheat the oven to 425.

Toss broccoli and cauliflower with half the olive oil. Spread on a greased baking sheet and roast until soft (about thirty minutes).

Heat remaining oil in a soup pot. Add bay leaf. Add onion, saute until soft. Allow to caramelize while vegetables roast.

Remove bay leaf from soup pot. Add cooked vegetables, stock and water to soup pot. Stir, bring to a boil, cover and simmer fifteen minutes.

Using an immersion blender, puree soup.

Stir in milk and grated cheese.

Serving Size: Five bowls of soup.






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