Broccoli And Cauliflower Soup With Corn Food

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LOW FAT BROCCOLI AND CAULIFLOWER SOUP



Low Fat Broccoli and Cauliflower Soup image

Make and share this Low Fat Broccoli and Cauliflower Soup recipe from Food.com.

Provided by Rhiannon and Matt

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

500 g broccoli
250 g cauliflower
1 onion, chopped
1 garlic clove, crushed
2 cups vegetable stock
100 g potatoes, chopped
2 stalks celery, chopped
1/2 teaspoon dried marjoram
1 cup reduced-fat milk
1 tablespoon fresh parsley, chopped

Steps:

  • Cut broccoli and cauliflower into small florets.
  • Combine onion and garlic in a large saucepan with 1 tablespoon water, stir constantly over heat until onion is soft.
  • Add stock, potato, celery, broccoli and cauliflower.
  • Bring to boil, reduce heat and simmer for 10 minutes or until potato is tender.
  • Add marjoram place in a food processor and blend until smooth.
  • Return to pan, add milk and parsley, reheat before serving.

Nutrition Facts : Calories 123.9, Fat 1.8, SaturatedFat 0.9, Cholesterol 4.9, Sodium 104, Carbohydrate 22.6, Fiber 6.1, Sugar 8.5, Protein 7.8

BROCCOLI AND CAULIFLOWER SOUP MADE SIMPLE!



Broccoli and Cauliflower Soup made Simple! image

This soup is comfort food at it's best!( especially when it's icy cold and the wind is howling.) Easy, quick, and good for you. Even the most manly men like this recipe...=)

Provided by Aroostook

Categories     Cauliflower

Time 35m

Yield 10 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 stalks celery, chopped
2 medium onions, chopped
1 head cauliflower, core removed and rough chopped
6 cups broccoli florets
1 (18 1/2 ounce) can chicken broth or 1 (18 1/2 ounce) can vegetable broth
1 (12 ounce) can evaporated milk
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground thyme

Steps:

  • Heat oil in a large soup pot Add onions and celery and cook until tender Add cauliflower and broccoli and cook for five minutes stirring occasionally S& P to taste Add 3 cans of broth and cook for 15 minutes until veggies are cooked through Do not cover (and your cauliflower won't have a strong "cabbagey" smell) Mash veggies with a potato masher until in small pieces Add thyme, last can of broth and one can evaporated milk This soup may be made "richer" by omitting the last can of broth and adding two cans of evaporated milk. If you do, be sure not to boil. Treat as you would any cream soup/stew/chowder.

BROCCOLI-CAULIFLOWER SOUP



Broccoli-Cauliflower Soup image

Nice soup that can be frozen in individual servings for something quick. I use vegetable broth but data base does not give nutritional values for that.

Provided by Shahana

Categories     Cauliflower

Time 30m

Yield 5 serving(s)

Number Of Ingredients 8

6 ounces broccoli, trimmed, peeled and chopped in small pieces
6 ounces cauliflower, chopped in small pieces
3 1/3 tablespoons onions, chopped
1 cup low sodium chicken broth
1/8 teaspoon ground mace
2 cups skim milk
2 teaspoons cornstarch
2 1/2 tablespoons low-fat swiss cheese, shredded

Steps:

  • In saucepan cook broccoli, cauliflower, onion and broth for 5 - 8 minutes until tender.
  • DO NOT DRAIN.
  • Add mace; with blender, process mixture until smooth.
  • Return all to saucepan.
  • Make a rue with the milk and cornstarch; temper and add to the mixture.
  • Stir in the remaining milk; cook and stir until thickened and bubbly.
  • Cook and stir 1 - 2 minutes more.
  • **** Freeze in individual serving containers. if desired****.
  • Add cheese; stir until melted.

Nutrition Facts : Calories 82.5, Fat 0.9, SaturatedFat 0.4, Cholesterol 3.4, Sodium 104.8, Carbohydrate 11.9, Fiber 1.9, Sugar 1.8, Protein 7.7

CAULIFLOWER BROCCOLI CHEESE SOUP



Cauliflower Broccoli Cheese Soup image

Even my husband, who's never been a big fan of broccoli, digs in to this creamy soup. It's a perfect way to enjoy the produce from our vegetable garden. -Betty Corliss, Stratton, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

3/4 cup small cauliflowerets
3/4 cup small broccoli florets
1/4 cup chopped onion
1/4 cup halved thinly sliced carrot
1 to 2 tablespoons butter
1-1/2 cups 2% milk, divided
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Dash pepper
2 tablespoons all-purpose flour
1/3 cup cubed Velveeta

Steps:

  • In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.

Nutrition Facts : Calories 267 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 909mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 12g protein.

BROCCOLI AND CAULIFLOWER SOUP WITH CORN



Broccoli and Cauliflower Soup With Corn image

I originally got this recipe from a cookbook simply titled "Soup". A few modifications have been made from the original recipe over time. The fresh tarragon really makes this soup come alive. Please don't substitute dried tarragon in place of fresh. It just wouldnt be as tasty. Enjoy !

Provided by Eve in England

Categories     Cauliflower

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 ounces butter
4 ounces carrots, chopped
4 ounces scallions, chopped
4 ounces onions, chopped
4 ounces celery, chopped
2 ounces plain flour
2 pints vegetable stock
1 lb broccoli, chopped. Florets and stalks kept separate
1/2 lb cauliflower, chopped. Florets and stalks kept separate
salt
fine ground pepper
5 ears corn on the cob, kernels shaved off
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
7 fluid ounces cream

Steps:

  • Melt the butter in a large pan over moderate heat, add the carrot, scallions, celery and onion. Cover and sweat for 5-10 minutes until soft.
  • Add the flour and stir it in until well incorporated. Meanwhile, heat up the stock in a separate pan.
  • Whisk in the vegitable stock. Then addthe broccoli and cauliflower stalks and fine ground pepper to taste. Bring to a boil, reduce to a simmer for 10 minutes, then blend in a food processor or blender.
  • Return the soup to the pan over heat. Add the corn and the broccoli and cauliflour florets, simmer for 5-10 minutes. Finally, add the herbs and cream and salt to taste, bring up to temperature and serve.

Nutrition Facts : Calories 556.4, Fat 29.9, SaturatedFat 17.8, Cholesterol 88.8, Sodium 211.8, Carbohydrate 69.6, Fiber 11.7, Sugar 13.1, Protein 13.8

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