Broccoli, Cauliflower And Cheese Soup Recipe

ingredients

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

directions

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.

nutrition data

274 calories, 19 grams fat, 12 grams carbohydrates, 10 grams protein per serving. This recipe is low in carbs.

reviews & comments

Kitty Katz REVIEW:
December 27, 2008

It was very good - my husband called it "restaurant quality" and he's pretty picky. I did increase the amount of cheese slightly. Definitely a keeper!!

17 Unexpected Ways To Cook With Beer

Beer makes batters better, meat more tender, and sauces more flavorful.

9 Savory Pumpkin Recipes To Make This Fall

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.