Vegetarian Broccoli and Cauliflower Soup
Growing up I always loved my mom’s broccoli and cauliflower soup! Now that I’m an adult, I’ve created my own version suited to my personal tastes. This is a vegetarian soup and can easily be made vegan with dairy substitutes (I use soy milk). My fiance likes reduced-fat sharp Cheddar and crackers with his soup. Enjoy!
INGRIDIENT
DIRECTION
Step: 1
Heat olive oil in a stockpot over medium-low heat; cook and stir onion, leek, and garlic until fragrant, 3 to 5 minutes. Add cauliflower, broccoli, and potatoes to onion mixture; cook and stir until potatoes are lightly browned, about 5 minutes.
Step: 2
Increase heat to medium-high; stir broth and enough water to cover vegetables into mixture. Stir curry powder, turmeric, bay leaf, salt, black pepper, and cayenne pepper into broth-vegetable mixture. Loosely cover pot with a lid and bring soup to a boil; reduce heat and simmer until vegetables are softened, 20 to 25 minutes.
Step: 3
Whisk milk and flour together in a bowl until smooth and thickened; stir into soup along with nutritional yeast until soup is slightly thickened, about 5 minutes. Remove soup from heat and allow to slightly cool and thicken.
NUTRITION FACT
Per Serving: 74 calories; protein 4.6g; carbohydrates 13.5g; fat 0.7g; cholesterol 1.2mg; sodium 137.5mg.
When you’re trying to lose weight, each fit with body dinner must include protein. Protein make you build strong , healthy eating muscles and it helps you to feel full and satisfied longer. Use these dinner recipes and processes to fill your bowl with protein-rich energetic healthy meals .
Some of less eating process eat salad for evening meal instead of a traditional meat and potatoes meal . But if you’re not sure , your raw food could make more fat and calories than the food you’re trying to replace . Use this guide to create a evening salad that keep your diet on track.
