Broccoli-Cauliflower Soup Recipe #296701
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.
by Shahana
30 min | 10 min prep
SERVES 5
- 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
- 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.
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5 stars