Ingredients
4 tablespoons butter or margarine
1 medium yellow onion, chopped
1/2 cup celery, chopped
5 green onions, sliced
2 cups cauliflower, chopped
2 cups broccoli, chopped
5 cups unsalted chicken or vegetable stock
Dash of Worcestershire sauce
2 cups low-fat cheddar cheese, shredded
Salt and pepper to taste
Steps
- Rinse fresh produce before food preparation.
- Melt butter or margarine in a 2.5 quart pot. Sauté the green onions, yellow onion, and celery on medium for about 5 minutes.
- Add the cauliflower and broccoli and stir. Add the stock and Worcestershire sauce. Season with salt and pepper.
- Bring to a boil and then simmer for 30 minutes. puréed in a blender or food processor until completely smooth. On low heat, add the cheese a little at a time, stirring as it melts. Save a little of the cheese to garnish the bowls when serving.
- Serve hot.
Nutrition Facts |
|
| Serving Size 1 cup (190g) | 10 servings per container |
| Amount per serving | |
| Calories 110 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 4g | 20% |
| Trans Fat 0g | |
| Cholesterol 20mg | 7% |
| Sodium 260mg | 11% |
| Total Carbohydrate 4g | 1% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2g | |
| Includes 0g Added Sugars | 0% |
| Protein 10g | |
| Vitamin D 0mcg | 0% |
| Calcium 116mg | 8% |
| Iron 0mg | 0% |
| Potassium 253mg | 6% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 20% Daily Value |
|
UF/IFAS Extension Family Nutrition Program. UF/IFAS Extension Family Nutrition Program Website. Broccoli, Cauliflower, and Cheese Soup. Available at familynutritionprogram.org. Access date: 09-05-2024.