Name: Broccoli-Cauliflower Soup
Total time: 25 min
Ingredients: 4 cups broccoli florets; 4 cups cauliflower florets; 4 cups baby spinach; 3 cups low-sodium chicken broth or low-sodium vegetable broth; ½ cup chopped shallots; ½ cup whole milk; ½ teaspoon salt; 1 cup shredded Cheddar cheese; 2 tablespoons chopped fresh flat-leaf parsley

Directions

Step 1

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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Step 2

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

Serving Size: 1 cup

Per Serving:

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.

Exchanges:

2 1/2 vegetable, 1/2 high-fat protein

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts