Whether 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
- 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
- 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.
- ADD broccoli and cauliflower and simmer, covered, until tender, about 10 minutes. Discard bay leaf. Stir in milk and cheese until blended.
- 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