2 ounces margarine or butter 1 medium onion, chopped 5 spring onions, white parts, sliced 1/2 cup chopped celery 4 cups chopped cauliflower and broccoli, fresh or frozen 5 cups chicken or vegetable stock 1 dash Worcestershire sauce salt and pepper, to taste 3 ounces medium or old cheddar cheese, shredded
Melt butter or margarine in a 2.5 quart pot, and saute the onions and celery on medium for about 5 minutes. Add the cauliflower and broccoli, stir to coat, and add the stock and Worcestershire sauce. Season to taste with salt and pepper.
Bring to boil and then simmer for 30 minutes. Puree in a blender or food processor, or with a hand blender until completely smooth. On low heat, add the cheese a little at a time, stirring until it melts. Save a little of the cheese to garnish the bowls when serving. Serve hot.
274 calories, 19 grams fat, 12 grams carbohydrates, 10 grams proteinper serving. This recipe is low in carbs.