Broccoli puree soup

Name: Broccoli puree soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10
Ingredients: 1.0 package (10 oz) Broccoli frozen; 2.0 cup Birds eye riced cauliflower; 4.0 serving Cheddar Cheese extra sharp Great Value 16 oz/ serving 1 oz/ 28 g; 1.0 cup Great Value 2% Reduced Fat Milk; 4.0 cup (8 fl oz) Water tap

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 10

Ingredients

1.0 package (10 oz) Broccoli, frozen2.0 cup Birds eye riced cauliflower4.0 serving Cheddar Cheese extra sharp Great Value 16 oz/ serving 1 oz/ 28 g1.0 cup Great Value 2% Reduced Fat Milk4.0 cup (8 fl oz) Water, tap

Directions

Roast frozen broccoli (with seasonings of choice) in 400 degree oven for about 20 mins. Turning half way thru. Use riced cauliflower microwave instructions. Place heated riced cauliflower in blender with milk. Blend til smooth. Set to the side. Take roasted broccoli out of the oven and put in a large pot with water. Bring to a rolling boil for about 7 minutes. In multiple batches, pour broccoli and water in blender. Blend until desired texture (I like mine more chunky). Pour blended cauliflower and broccoli back into pot. Add desired cheese and simmer together 20 minutes. Salt AFTER adding cheese.

Serving Size: About 8 1.5 cup servings

Number of Servings: 10.0

Recipe submitted by SparkPeople user ALYSSAVWARD.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 74.2
Total Fat: 4.6 g
Cholesterol: 14.0 mg
Sodium: 200.8 mg
Total Carbs: 4.1 g
Dietary Fiber: 1.3 g
Protein: 4.7 g

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