Broccoli-cauliflower soup
8 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¾ | pounds | Fresh chopped broccoli |
¾ | pounds | Fresh chopped cauliflower |
⅓ | cup | Chopped onion |
1½ | cup | Bouillon |
¼ | teaspoon | Ground mace |
3 | cups | Skim milk |
1 | tablespoon | Cornstarch |
½ | teaspoon | Salt |
⅛ | teaspoon | Pepper |
⅓ | cup | Shredded Swiss cheese |
Directions
Cook broccoli, cauliflower, and onion in the bouillon until tender. Pour half the vegetables, along with half the bouillon, into a blender and blend until smooth. Remove, and blend the remaining vegetable mixture, along with the mace. Return all of blended mixture to pan.
Blend ½ c of milk (⅙ total) with cornstarch and add to vegetables. Add remaining milk, salt, and pepper, and cook until thick and hot, stirring occasionally. Blend in cheese and stir until melted. (71 calories per serv)
Makes 8 servings
Related recipes
- Baked cauliflower
- Broccoli & cauliflower salad
- Broccoli and cauliflower
- Broccoli and cauliflower casserole
- Broccoli and cauliflower salad
- Broccoli cauliflower salad
- Cauliflower
- Cauliflower and broccoli salad
- Cauliflower broccoli casserole
- Cauliflower broccoli salad
- Cauliflower broccoli toss
- Cauliflower casserole
- Cauliflower cheese soup
- Cauliflower dip
- Cauliflower dish
- Cauliflower parmesan
- Cauliflower salad
- Cauliflower-broccoli scallop
- Cooked cauliflower broccoli salad
- Roasted cauliflower and broccoli