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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 135.4
  • Total Fat: 7.6 g
  • Cholesterol: 14.4 mg
  • Sodium: 579.1 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 7.5 g

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

Submitted by: KELLYCAN1

Introduction

Blending the cauliflower and broccoli creates a thick, hearty soup - without cream or fat. Blending the cauliflower and broccoli creates a thick, hearty soup - without cream or fat.
Number of Servings: 8

Ingredients

    Margarine (3 tsp)
    Flour (4 tbsp)
    Fat free milk (1 cup)
    Vegetable broth (4 cups)
    Sweet onion (1 medium)
    Olive oil (2 tbsp)
    Broccoli (3 cups)
    Cauliflower (1 medium head)
    Curry powder (1 tsp)
    Gruyere cheese (100 g)

Directions

Makes 8 servings (1 cup each)

Slice onion into slivers. Cook in frying pan with olive oil until golden brown.

While the onion is cooking, cut and rinse the cauliflower and place on cookie sheet. Roast in oven at 425 for approximately 10 minutes, until slightly brown on top.

While waiting for cauliflower, cut and rinse broccoli.

When cauliflower is done, remove from oven and let rest. In the meantime, melt margarine in the bottom of a large stockpot. Add flour and whisk until smooth. Add milk and warm on low temperature. Once warmed, add vegetable broth, onion, broccoli and cauliflower. Cook on low heat for 20 minutes. Remove from heat. Add cheese and curry powder and let soup sit for 15 minutes. Once slightly cooled, puree to desired consistency.

Number of Servings: 8

Recipe submitted by SparkPeople user KELLYCAN1.






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