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Vegetarian Broccoli and Cauliflower Soup Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook35 m
  • Ready In50 m
  • 1Heat 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.
  • 2Increase 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.
  • 3Whisk 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.
Footnotes
  • Cook's Notes:
  • All the spices are optional, and you should season to taste.
  • Add flour to thicken to personal preference.
  • Feel free to use a hand immersion blender once soup is cool to make a smooth soup.
Ingredients
  • 12 servings
  • 74 cals
  • 1 teaspoon extra-virgin olive oil, or as needed
  • 1/2 yellow onion, chopped
  • 1 leek, diced
  • 3 cloves garlic, minced
  • 1 head cauliflower, cut into florets
  • 1/2 head broccoli, cut into florets
  • 3 red potatoes, cut into bite-size pieces
  • 1 (32 ounce) carton low-sodium vegetable broth
  • water to cover
  • 1 tablespoon nutritional yeast, or more to taste
  • 1/2 teaspoon ground turmeric
  • 1 bay leaf
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 (12 fluid ounce) can fat-free evaporated milk
  • 3 tablespoons whole wheat flour, or as needed
  • 1 tablespoon curry powder
Nutrition

Amount per serving ( 5 total)

  • Calories:
    74
    4%
  • Fat:
    0.7
    1%
  • Carbs:
    13.5
    4%
  • Protein:
    4.6
    9%
  • Cholesterol:
    1
    < 1%

Based on a 2,000 calorie diet

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