Light Broccoli Cauliflower Soup Food

CAULIFLOWER AND/OR BROCCOLI SOUP (WW 0 POINT SOUP)

Steps:

• Dice cauliflower and/or broccoli.
• Slice 2 cups carrots, chop 1/2 cup onion.
• In a 5 quart saucepan, add all ingredients except salt and pepper.
• Cover and simmer until vegetables are tender (about 20 minutes).
• Strain off and reserve most of the liquid. Place vegetables in a food processor and puree. {OR mash vegetables, still in pan with potato masher til of desired consistency}.
• Add pureed vegetables and reserved liquid (if you wish for a more liquid soup) back into the pot.
• Add salt and pepper and re-heat.

VERY LIGHT CAULIFLOWER AND BROCCOLI SOUP

Steps:

• Chop all vegetables. Pan fry cauliflower and broccoli in a very hot buttered pan in small batches to get some browning. Set aside.
• Heat 1 teaspoon canola oil and 2 tablespoons water on medium high in a stock pot. Add chopped onion, fennel, and carrot. Add a large pinch of salt and pepper. Cook about 5 minutes or until white vegetables become somewhat translucent. Add garlic and stir. Cook until garlic is fragrant.
• Add vegetable stock and bay leaf. Bring to a boil, then simmer for 15 minutes.
• Add reserved cauliflower and broccoli as well as the parsley. Cook for another minute. Finish with lemon juice. Salt and pepper to taste.

LIGHT BROCCOLI CAULIFLOWER SOUP

Steps:

• Preheat oven to 450 degrees. Toss cauliflower and broccoli on baking sheet with the EVOO, salt, pepper and garlic. Roast approx 25 minutes or until spotted with brown.
• Melt butter in soup-sized pan over medium-high heat. Saute onions until soft. Add cauliflower, broccoli, water, broth, seasonings and bring to boil. Reduce heat and simmer for 5 minutes.
• Puree large pieces of soup and return to pan. Depending on what consistency you want, you may decide to just puree half of the veggies and leave the others. Reheat if necessary. Top soup with shredded cheese and green onions.

BROCCOLI/CAULIFLOWER SOUP

Steps:

• Melt butter in a large saucepan, and saute the celery, onions, and garlic until browned.
• Add flour, stirring for one minute before adding chicken broth.
• Add broccoli and cauliflower. Boil until soft.
• Add salt, pepper and milk. Let boil lightly for a few more minutes. Put half in a blender, blending until smooth. Add back to pot.
• Enjoy!

CREAMY BROCCOLI CAULIFLOWER SOUP WITH BLUE CHEESE

Steps:

• In a large soup pot over medium heat, melt butter; add shallots and sauté for 3 minutes.
• Add flour and whisk briskly to form a roux. Slowly stir in broth.
• Add potatoes, broccoli, cauliflower and spices. Bring to a boil; reduce heat and simmer for about 15 minutes or until all veggies are very tender.
• Using an immersion blender/blender/food processor, puree to desired consistency.
• Return to pot over med-low heat and stir in cheeses and milk. Stir often until cheese is melted.
• Serve.

CAULIFLOWER BROCCOLI CHEESE SOUP

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.

CHEESY BROCCOLI & CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine the broccoli, cauliflower, celery, onion, and water (or veggie) stock.
• Bring to a boil then reduce heat and cover to simmer for 10-12 minutes or until vegetables are tender.
• While vegetables are simmering, in a small saucepan, melt butter.
• Stir the flour into the butter until smooth.
• Gradually stir in milk to the flour mixture and bring this to a boil then cook and stir for 2 minutes or until thickened.
• Reduce heat to the milk mixture and add the cheese then cook and stir until cheese is melted.
• Drain vegetables and place back into their saucepan.
• Add cheese sauce to the vegetables and heat through.