Recipe by aes
"Growing up I always loved my mom's broccoli and cauliflower soup! Now that I'm an adult, I've created my own version suited to my personal tastes. This is a vegetarian soup and can easily be made vegan with dairy substitutes (I use soy milk). My fiance likes reduced-fat sharp Cheddar and crackers with his soup. Enjoy!"
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extra-virgin olive oil, or as needed
yellow onion, chopped
cauliflower, cut into florets
broccoli, cut into florets
red potatoes, cut into bite-size pieces
1 (32 ounce) carton
low-sodium vegetable broth
water to cover
nutritional yeast, or more to taste
salt and ground black pepper to taste
cayenne pepper, or to taste
1 (12 fluid ounce) can
fat-free evaporated milk
whole wheat flour, or as needed
I added a huge chopped carrot, and let it simmer a couple of hours, but followed the recipe otherwise. I can't handle much spiciness at all, and this was just right (I used no more than a pinch of cayenne).
Nice soup. I pureed it and didn't need any flour.Increased the spices for my own preferences.
This was good and easy! I used two small leeks, a while head if broccoli, and two regular white potatoes. I used an immersion blender at the end to just leave a few scattered veggies bobbing in the soup. The house smelled great!( I also skipped the yeast.)
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Broccoli and Cauliflower Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 74
** Calories from Fat: 7
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