Roasted Cauliflower Broccoli Soup
Nutrition per Serving
125
Calories
5.54g
Protein
17.16g
Carbs
3.9g
Fat
Pure comfort food on a cold wintery day.
Ingredients
1 head large cauliflower
2 cups chopped broccoli
10 cloves garlic
1 tbsp butter
1/2 tbsp olive oil
1 1/2 stalks large celery
1 large carrot
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1 tbsp flour
3 fl oz dry white wine
1/2 cup water
4 cups chicken broth
1/2 cup fat free half and half
1/2 tsp leaves dried thyme
Instructions
1. Heat oven to 400° F (200° C). Toss chopped cauliflower, broccoli and garlic with the olive oil, and roast for 30 minutes.
2. Meanwhile, heat the butter in a large pot or dutch oven. Add the celery and carrot and saute for about 10 minutes.
3. Whisk in the salt, pepper, paprika, thyme and flour and continue to cook for 2 minutes.
4. Add the wine and water, whisking to combine with the flour mixture.
5. Slowly add the broth and bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
6. Add the cauliflower, broccoli and garlic to pot. Using a stick blender, puree well. Remove from heat and stir in half and half.
7. Top with bacon bits or serve with crusty bread or crackers.
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