Broccoli Cauliflower Soup


2 bunches of broccoli (crowns only, cut into 1 inch pieces)
1/2 bunch cauliflower (cut into 1 inch pieces)
2 potatoes peeled (cut into 1 inch cubes)
1 can corn
1 can white kidney beans
2 cloves garlic (chopped, grated, or sliced)
1 medium yellow onion (diced)
3 cups 1% milk
1 tablespoon butter
2 tablespoons olive oil
4 cups vegetable broth
2 tablespoons cumin
1 tablespoon paprika
pinch nutmeg
sea salt
black pepper
crushed red pepper
2.5 cups of steamed white rice


Sauté onions and garlic in olive oil over medium heat until translucent. Add potatoes, broccoli, and cauliflower and cover them with water. Turn the heat up to medium-high. Cook until the vegetables begin to soften then begin mashing them (I used a whisk) so that they break into smaller pieces. The desired consistency of the soup is not quite a puree, but not chunky either. After 5 minutes of heating and mashing, add corn, beans, and 3/4 of the vegetable stock. Continue to mash/whisk until desired consistency is reached. After 5 minutes add spices. Continue to cook for 5 minutes and add stock as needed. Heat milk and butter in a separate pot. Add the warm milk and butter to the soup and stir. Adjust spices as needed. Finally, stir in rice.

Calorie breakdown
broccoli = 93
cauliflower = 75
potatoes = 328
corn = 171
white kidney beans = 420
garlic = 9
onion = 64
milk = 330
butter = 100
olive oil = 240
vegetable broth = 60
rice = 275
Total 2,165 or 10 servings of 217

Broccoli cauliflower soup

***Oct 7 2010 MOD: I made this recipe and these modifications: added 4 strips of chopped bacon, swapped vegetable broth for chicken broth, used less broccoli and more cauliflower, and used 2% milk.

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