Broccoli and Cauliflower Cheddar Soup

broccoli cauliflower soupWhether the groundhog saw his shadow or not, many of us are still in winter mode and that means lots of hearty soups. We’ve adapted a recipe from Cooking Light that provides all the comfort food basics without the comfort food fat and calories. This soup features two cruciferous veggie superstars: broccoli and cauliflower, which both offer plenty of vitamins A, B, C and K.

Prep Time: 20 min
Total Time: 1 hr
Servings: 6

Ingredients

  • 2 Tbsp unsalted butter
  • 2 red onions, chopped
  • 1 tsp caraway seeds, crushed
  • 2 lb red russet (baking) potatoes (about 3), peeled and cut into 1″ chunks
  • 4 c reduced-sodium chicken broth or stock
  • 1 bay leaf
  • 2-3 c bite-size broccoli florets
  • 2-3 c bite-size cauliflower florets
  • 1/2 c 2% milk
  • 4 oz reduced-fat sharp cheddar, shredded

Directions

  1. MELT butter in pot over medium heat. Add onions and caraway seeds and cook until tender. Add potatoes, broth, and bay leaf and simmer, covered, about 30 minutes.
  2. ADD broccoli and cauliflower and simmer, covered, until tender, about 10 minutes. Discard bay leaf. Stir in milk and cheese until blended.
  3. SEASON with salt and pepper and garnish with more cheese, if desired. (Makes about 9 cups.)

Nutrition Facts per serving : 261 cal, 10 g pro, 37 g carb, 5 g fiber, 4 g sugars, 8.5 g fat, 5.5 g sat fat, 498 mg sodium