Roasted Broccoli and Cauliflower Soup
- 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
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.
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.
Nutritional Info 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
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