Thursday, November 18, 2010

Healthier Version of Cream of Broccoli and Cauliflower Soup

All my cream soups are made without any cream.  The thickness is pureed potatoes.  For this one, I brought 2 cups of water and 3 chopped potatoes to a boil.  After about 10 minutes, I put in a chopped onion, 3 cloves of garlic and 3/4 of a package of frozen broccoli and cauliflower.  Using fresh other than frozen would of been even better, but I used that I have.  After the veggies were softened, I cooled it a bit and pureed the whole thing.  I then added milk, pepper, nutmeg, parsley, sage, parmesan and a tsp. of mustard.  I also grated in a bit of cheddar cheese.  I heated it up just below boiling point and that's it.  Super easy!

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