Cheezey Broccoli & Cauliflower Soup

  • COOK
    41 Mins
  • PREP
    15 Mins
  • TOTAL
    56 Mins

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!

Original Release Date: December 16, 2011

Nutritional Facts
Servings 9Serving Size 1 Cup




Calories103
Fat2.50g
Carbohydrates18.2g
Protein4.20
Fiber5.20g
Sugar5.50g
Sodium192.2mg





PrintPrint        


Read Comments or Leave Comments

Want to know what others thought about this recipe? Would you like to comment on this recipe? Go to the Cheezey Broccoli & Cauliflower Soup blog entry.

Ingredients


  • 1 Medium Onion, Chopped
  • 2 Cups Carrots, Medallions 1/4 inch thick
  • 1/2 Tablespoon Canola Oil
  • 1/2 Tablespoon Smart Balance Light Buttery Spread
  • Water for Sauteing
  • 4 cups Water
  • 4 Medium Potatoes, Chopped into 1 inch cubes
  • 4 Cups Cauliflower Florets
  • 1 Large Red Bell Pepper, Chopped into 1 inch pieces
  • 3 Cups Broccoli Florets
  • 1 Cup Almond Milk
  • 3 Tablespoons All Purpose Flour
  • 1 Tablespoon Smart Balance Light Butter Spread
  • 1/4 Cup Nutritional Yeast Flakes
  • 1/2 Teaspoon Seasoned Salt
  • 1/2 Teaspoon Ground Coriander
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Paprika
  • 1/8 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Marjoram
  • 1/8 Teaspoon Red Pepper Flakes (add more if you like it hotter)
  • 1/2 Teaspoon Sea Salt


Directions


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.

Search Recipes
Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.