Best 3 Light Broccoli Cauliflower Soup Recipes
Immerse yourself in a symphony of flavors with our tantalizing Light Broccoli Cauliflower Soup, a culinary masterpiece that embodies health and indulgence. This delectable soup strikes a perfect balance between creamy comfort and guilt-free goodness. Savor the harmonious blend of roasted broccoli and cauliflower, their natural sweetness enhanced by a touch of garlic and onion. Experience the richness of vegetable broth and a hint of Parmesan, harmonized with a medley of herbs and spices. Elevate your culinary journey with three additional soup recipes that cater to various dietary preferences and flavor profiles:
- Vegan Lentil Soup: Embark on a plant-based odyssey with this nutritious and hearty soup. Lentils, brimming with protein and fiber, join forces with a symphony of vegetables, fragrant spices, and a hint of citrus.
- Creamy Tomato Soup with Parmesan and Basil: Indulge in the classic comfort of tomato soup, reimagined with a touch of sophistication. Fresh tomatoes, roasted to perfection, meld with velvety cream, Parmesan's nutty richness, and the refreshing zest of basil.
- Easy Chicken Noodle Soup: Embrace the ultimate comfort food, a nourishing elixir for the soul. Tender chicken, nestled in a golden broth, harmonizes with a chorus of vegetables and delicate egg noodles.
Each recipe is a culinary masterpiece, crafted with care and attention to detail. Whether you seek a light and healthy option, a hearty and satisfying meal, or a classic comfort dish, our collection of soup recipes will tantalize your taste buds and leave you craving more. Bon appétit!
CAULIFLOWER BROCCOLI CHEESE SOUP
Steps:
- In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.
Nutrition Facts : Calories 267 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 909mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 12g protein.
LIGHT BROCCOLI CAULIFLOWER SOUP
Make and share this Light Broccoli Cauliflower Soup recipe from Food.com.
Provided by hgsorrells
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees. Toss cauliflower and broccoli on baking sheet with the EVOO, salt, pepper and garlic. Roast approx 25 minutes or until spotted with brown.
- Melt butter in soup-sized pan over medium-high heat. Saute onions until soft. Add cauliflower, broccoli, water, broth, seasonings and bring to boil. Reduce heat and simmer for 5 minutes.
- Puree large pieces of soup and return to pan. Depending on what consistency you want, you may decide to just puree half of the veggies and leave the others. Reheat if necessary. Top soup with shredded cheese and green onions.
VERY LIGHT CAULIFLOWER AND BROCCOLI SOUP
This soup is built from my love of roasted cauliflower and broccoli, which I usually finish with butter, garlic, lemon, and flat leaf parsley. It is really versatile - you can add any veggies you like or even some tiny meatballs. You could even spin it in an Asian direction with cilantro, lemongrass, and ginger instead of the bay and parsley. Sometimes I add lentils.
Provided by osbornsc
Categories Cauliflower
Time 50m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 15
Steps:
- Chop all vegetables. Pan fry cauliflower and broccoli in a very hot buttered pan in small batches to get some browning. Set aside.
- Heat 1 teaspoon canola oil and 2 tablespoons water on medium high in a stock pot. Add chopped onion, fennel, and carrot. Add a large pinch of salt and pepper. Cook about 5 minutes or until white vegetables become somewhat translucent. Add garlic and stir. Cook until garlic is fragrant.
- Add vegetable stock and bay leaf. Bring to a boil, then simmer for 15 minutes.
- Add reserved cauliflower and broccoli as well as the parsley. Cook for another minute. Finish with lemon juice. Salt and pepper to taste.
Nutrition Facts : Calories 101.5, Fat 2.7, SaturatedFat 1.1, Cholesterol 3.8, Sodium 394.1, Carbohydrate 18, Fiber 6.1, Sugar 5.4, Protein 4.8
Tips:
- Choose the right vegetables: Use fresh, high-quality broccoli and cauliflower for the best flavor. Look for vegetables that are brightly colored and free of blemishes.
- Don't overcook the vegetables: Overcooked vegetables will lose their flavor and nutrients. Cook them until they are tender but still have a slight crunch.
- Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
- Add your favorite seasonings: This recipe is a great starting point, but feel free to add your favorite seasonings to taste. Some good options include garlic powder, onion powder, paprika, and cayenne pepper.
- Garnish the soup before serving: A simple garnish can make a big difference in the presentation of the soup. Try sprinkling some chopped fresh parsley, chives, or grated Parmesan cheese on top before serving.
Conclusion:
This light broccoli cauliflower soup is a delicious and healthy way to warm up on a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy soup recipe, give this one a try.
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