In this healthy broccoli-cauliflower soup recipe, broccoli, cauliflower and baby spinach get blended into a smooth puree which gives the soup body and a bright green color. Cheddar cheese melted on top adds a creamy finish to this quick appetizer soup recipe.

Robin Bashinsky
Source: EatingWell.com, December 2019

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Recipe Summary test

active:
15 mins
total:
25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil over high heat. Add broccoli and cauliflower; cook for 3 minutes. Remove 2 cups of the broccoli and cauliflower florets with a slotted spoon; set aside. Add spinach to the pot; cook until the broccoli and cauliflower are tender and the spinach has wilted, about 2 minutes. Drain. Working in batches if needed, transfer the mixture to a blender; add broth and shallots. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. (Use caution when blending hot liquids. Alternatively, transfer the drained broccoli and cauliflower back to the pot; add broth and shallots and process using an immersion blender.)

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  • Return the pureed soup to the pot. Stir in milk and salt. Cook over medium-high heat, stirring occasionally, until steaming, about 2 minutes. Remove from heat. Ladle evenly into 8 bowls; top with the reserved broccoli-cauliflower mixture, cheese and parsley.

Nutrition Facts

133 calories; protein 9g; carbohydrates 12.8g; dietary fiber 2.8g; sugars 3.4g; fat 6.1g; saturated fat 3.2g; cholesterol 15.5mg; vitamin a iu 3534.4IU; vitamin c 70.5mg; folate 71.9mcg; calcium 189.1mg; iron 2.1mg; magnesium 50mg; potassium 489mg; sodium 322.6mg; thiamin 0.1mg.
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