Hearty amounts of potatoes, broccoli, cauliflower and red bell peppers surrounded in a rich sharp cheddar-like broth. Beneath the cheezieness a hint of red pepper and
Only 103 calories and 2.50 grams of fat per cup!
|Servings 9||Serving Size 1 Cup|
Try to avoid over stirring while you are cooking this soup so the vegetables are not broken up.
In a stock pot add the onion, carrots, canola oil, butter spread, 1/2 tablespoon water and cook 5 minutes on medium heat, stirring occasionally. Add the 4 cups of water, cover, and boil for 10 minutes on medium heat.
Now add potatoes and cook 8 minutes, covered. Add Cauliflower and red bell pepper and cook 8 minutes, covered. Add broccoli and cook 8 minutes longer, covered.
Add remaining ingredients into a food processor and process for about 2 minutes or until smooth. Then add to the stock pot and cook until the soup thickens.