Vegetarian Broccoli and Cauliflower Soup

Vegetarian Broccoli and Cauliflower Soup

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
aes
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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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Heat olive oil in a stockpot over medium-low heat; cook and stir onion, leek, and garlic until fragrant, 3 to 5 minutes. Add cauliflower, broccoli, and potatoes to onion mixture; cook and stir until potatoes are lightly browned, about 5 minutes.
  2. Increase heat to medium-high; stir broth and enough water to cover vegetables into mixture. Stir curry powder, turmeric, bay leaf, salt, black pepper, and cayenne pepper into broth-vegetable mixture. Loosely cover pot with a lid and bring soup to a boil; reduce heat and simmer until vegetables are softened, 20 to 25 minutes.
  3. Whisk milk and flour together in a bowl until smooth and thickened; stir into soup along with nutritional yeast until soup is slightly thickened, about 5 minutes. Remove soup from heat and allow to slightly cool and thicken.

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Reviews (2)

Rate This Recipe
wasoutravelin
2

wasoutravelin

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).

LindaT
1

LindaT

Nice soup. I pureed it and didn't need any flour.Increased the spices for my own preferences.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 74 cal
  • 4%
  • Fat
  • 0.7 g
  • 1%
  • Carbs
  • 13.5 g
  • 4%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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