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
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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