BROCCOLI/CAULIFLOWER/CHEESE SOUP

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 100.3
  • Total Fat: 5.6 g
  • Cholesterol: 15.6 mg
  • Sodium: 413.4 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 7.0 g

View full nutritional breakdown of BROCCOLI/CAULIFLOWER/CHEESE SOUP calories by ingredient


Introduction

Make even a lower calorie version, using low fat or no fat greek yogurt, and low fat cheese or omit the cheese altogether.

And for a vegetarian version, use a vegetable broth, or all water. Will just need to alter the calorie count
I make this when i have forgotten to use my cauliflower and broccoli and they are started to look a little wilted

Approx 1 cup serving size. Make even a lower calorie version, using low fat or no fat greek yogurt, and low fat cheese or omit the cheese altogether.

And for a vegetarian version, use a vegetable broth, or all water. Will just need to alter the calorie count
I make this when i have forgotten to use my cauliflower and broccoli and they are started to look a little wilted

Approx 1 cup serving size.
Number of Servings: 12

Ingredients

    BROCCOLI - 4 STALKS
    CAULIFLOW - 1 HEAD
    1 QT CHICKEN STOCK
    1 1/2 CUP GREEK YOGURT
    Water 1 cup or as needed
    1 cup colby jack cheese

Directions

PLACE CAULIFLOWER AND BROCCOLI IN CROCK POT WITH CHICKEN STOCK AND COOK FOR 4 HOURS ON HIGH.

USE BLENDER OR WAND BLENDER TO PUREE VEGIS. THEN ADD YOGURT AND CONTINUE TO BLEND.

Add cheese, allow to melt, and conitnue to puree. If too thick, then add water til desired consistancy and
add your spices

I used mrs dash, parsely, celery salt, garlic, and ground coriander.

Number of Servings: 12

Recipe submitted by SparkPeople user MOMSTER526.