Vegetarian Broccoli And Cauliflower Soup Food

VEGAN BROCCOLI AND CAULIFLOWER BISQUE

Vegan Broccoli and Cauliflower Bisque image

From Gianna's Grille restaurant in Philly. Haven't tried it yet - it's for nutritional info and safekeeping.

Provided by aerobicon

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
3 stalks celery, chopped
3 garlic cloves, chopped
8 teaspoons soy oil
8 teaspoons unbleached flour
1/2 gallon soymilk
3 cups vegetable stock
4 large yukon gold potatoes, diced
1 head broccoli floret
1 head cauliflower floret
1 tablespoon rosemary
1 teaspoon sage
salt and pepper, to taste

Steps:

In a soup pot, sauté the onion and celery until translucent.
Add the garlic and sauté for 1 minute.
Add the oil and flour and sauté for 1 more minute.
Slowly add the soy milk and vegetable stock, whisking continuously. Add enough stock to reach the desired thickness.
Add the potatoes, bring to a boil, reduce the heat, and simmer.
Add the broccoli and cauliflower florets, rosemary, sage, and salt and pepper to taste.
Cook until the florets are tender.
Garnish with the parsley and serve.

Nutrition Facts : Calories 357, Fat 12.5, SaturatedFat 1.7, Sodium 226.8, Carbohydrate 46.7, Fiber 9.2, Sugar 6, Protein 19

VEGAN CAULIFLOWER BROCCOLI SOUP

Vegan Cauliflower Broccoli Soup image

a vegan friend ask me to alter my soup recipe to fit her diet the original came from a woman's magazine more than twenty years ago I have also made this on the stove top and it works well

Provided by omarsmodel

Categories Cauliflower

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sliced cauliflower floret
1 cup sliced broccoli floret
1/2 cup sliced green onion
1/2 cup vegetable broth
1/4 teaspoon dried thyme, crushed
1 1/4 cups vegetable broth
3/4 cup water
2 tablespoons cornstarch
1/4 cup water

Steps:

in microwave safe 1 1/2 quart casserole combine cauliflower, broccoli, onion 1/2 cup broth, thyme, and dash of pepper.
micro-cook on high until vegetables are tender crisp (for 4 to 6 minutes ) stir once
add the 1 1/4 cups broth ad the 3/4 cups water
cook high until heated through.
stir together the cornstarch and 1/4 cup water when well blended stir into the vegetable mixture
cook uncovered on high 4 to 6 minutes or until bubbly stirring each minute until the soup starts to thicken.
then stir every 30 seconds cook uncover on high
1 minute more.

Nutrition Facts : Calories 61, Fat 0.2, Sodium 31.7, Carbohydrate 13.7, Fiber 2, Sugar 1.8, Protein 2.5

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