Roasted Broccoli and Cauliflower Soup
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
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.
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.