Brocolli and Cauliflower Soup
Broccoli and Cauliflower Soup
Nutritional Information: 12 Servings
Calories: 158 · Fat: 10.1g · Cholesterol: 26mg · Sodium: 804mg · Carbohydrates: 9.9g · Fiber 1.4g · Sugar: 4.7g · Protein: 6.8g · WW+: 4pts
Very high in Vitamin A (good for vision,immunity, and reproduction), Vitamin C (antioxidant protects cells), B6 (helps nerve cells to communicate), Also high in saturated fat
Ingredients:
1 stick butter
1/2 onion, finely diced
2 carrots, finely diced
1 cauliflower head, cored and roughly chopped
2 small broccoli heads roughly chopped; reserve 1 broccoli stalk
2 T. finely minced parsley
2 quarts low sodium chicken broth
6 T. all purpose flour
2 cups 1% milk
1 cup low-fat half and half
1-2 t. salt or to taste
pepper to taste
Directions:
1. Melt stick butter in a heavy pot over medium heat, then add the onion and cook until translucent, about 3 minutes.
2. Add the carrot; stir and cook for a couple more minutes
3. Throw in the cauliflower, broccoli, and stalk cover and cook over very low heat for 15 minutes.
4.Move heat to medium and add chicken broth and parsley, and simmer for 10 minutes
5. In separate container mix flour, milk, and half and half
6. Mix milk mixture with soup
7. Add 1 t. salt and pepper to taste, and allow the soup to simmer for another 20-30 minutes. Soup should thicken, if you would like it slightly thicker blend a portion of it in a blender.
8. Take out broccoli stalk and serve with shredded cheese on top (optional)]]>
