Broccoli, Cauliflower, Cheddar Soup

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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 103.6
  • Total Fat: 6.7 g
  • Cholesterol: 19.2 mg
  • Sodium: 729.5 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 6.1 g

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


Introduction

** Low Cal, Low Carb, Gluten Free, and use some oil to cook the onions, and leave out the bacon and you have a vegetarian/vegan soup dish

A lower cal option to brocc, cheddar, potato soup.
Different texture when using cauliflower, but the flavor is still pretty good. ** Low Cal, Low Carb, Gluten Free, and use some oil to cook the onions, and leave out the bacon and you have a vegetarian/vegan soup dish

A lower cal option to brocc, cheddar, potato soup.
Different texture when using cauliflower, but the flavor is still pretty good.
Number of Servings: 25

Ingredients

    1 lbs carrot
    3 lbs broccoli
    2 lbs cauliflower
    2 med onions
    1/2 lb baccon
    1 box of vegtable stock
    3 tbs salt
    1 tbs pepper


Tips

For vegan/vegetarian style, skip the bacon and use 2 tsps of olive oil to cook the onions **

Set aside 1/2 cup of each steamed veg and add to pot after blending for a chunky soup.

If you do not have a stick blender, add steamed vegetables and stock to blender and mix until smooth.
You should fill the blender only half way and blend the ingredient in small batches.


Directions

Steam carrots, broccoli, and cauliflower until tender

In Large stock pot, over med heat, cook bacon until crispy.
Remove bacon from pot and let drain.
Add onions and salt to stock pot.
Cook onions in left over bacon grease until they are caramelized.
Add carrot, broccoli, vegetable stock, and cauliflower to stock pot.
Reduce heat to low and blend with stick blender until smooth.
Break up bacon into bits.
Add bacon cheese, and pepper and mix.




Serving Size: 25 servings