Dinner/ Soup

Creamy Cauliflower and Broccoli Soup

Creamy Cauliflower and Broccoli Soup

Mom’s Creamy Cauliflower Soup was always a favorite growing up, and it’s so easy with just 5 ingredients!

Creamy Cauliflower and Broccoli Soup

This Creamy Cauliflower Soup is the perfect comfort food for cold days.

Creamy Cauliflower and Broccoli Soup

The soup looks gorgeous! Can’t wait to try it! Just what you need on a cold day! X⭐️

Creamy Cauliflower and Broccoli Soup

So scrumptious 😋

Ingredients:

1 head of cauliflower cut into florets

1 head of broccoli cut into florets

2 C. Unsweetened almond milk

½ C. Chicken broth

1 tsp. Basil

3 tsp. Minced garlic

1 Tbsp. Butter unsalted

1 Shallot chopped

⅓ C. Parmesan cheese

Salt and pepper to taste

How to make Creamy Cauliflower and Broccoli Soup:

Step 1. Place the cauliflower and broccoli florets into a pot with water, and bring to a boil on the stove. Boil slowly for about 10-12 minutes, or until tender. Rinse and drain well.

Step 2. While the vegetables are boiling, add the butter to a skillet over medium heat.

Step 3. Place the shallots into the skillet and cook until they begin to soften and brown.

Step 4. Stir the garlic in with the shallots, and saute 30 seconds longer.

Step 5. Place the almond milk, chicken broth, Parmesan cheese, cooked broccoli and cauliflower, shallot mixture, basil and salt and pepper to taste into a blender or food processor. Pulse on high until the mixture is smooth and creamy.

a. Adding almond milk

b. Adding chicken broth

b. Adding parmesan cheese

d. adding shallot mixture

e. adding basil and salt and pepper

f. Pulse on high until the mixture is smooth and creamy

Step 6. Pour the soup evenly into four separate bowls and serve.

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Creamy Cauliflower and Broccoli Soup

Creamy Cauliflower and Broccoli Soup

Creamy Cauliflower and Broccoli Soup

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1 Head of cauliflower cut into florets
  • 1 Head of broccoli cut into florets
  • 2 C. Unsweetened almond milk
  • ½ C. Chicken broth
  • 1 tsp. Basil
  • 3 tsp. Minced garlic
  • 1 Tbsp. Butter unsalted
  • 1 Shallot chopped
  • ⅓ C. Parmesan cheese (fat free)
  • Salt and pepper to taste

Instructions

  1. Place the cauliflower and broccoli florets into a pot with water, and bring to a boil on the stove. Boil slowly for about 10-12 minutes, or until tender. Rinse and drain well.
  2. While the vegetables are boiling, add the butter to a skillet over medium heat.
  3. Place the shallots into the skillet and cook until they begin to soften and brown.
  4. Stir the garlic in with the shallots, and saute 30 seconds longer.
  5. Place the almond milk, chicken broth, Parmesan cheese, cooked broccoli and cauliflower, shallot mixture, basil and salt and pepper to taste into a blender or food processor. Pulse on high until the mixture is smooth and creamy.
  6. Pour the soup evenly into four separate bowls and serve.

Notes

3 Weight Watchers Freestyle Smartpoints

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 386mgCarbohydrates: 17gNet Carbohydrates: 0gFiber: 7gSugar: 5gSugar Alcohols: 0gProtein: 8g

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1 Comment

  • Reply
    Pat
    October 23, 2020 at 3:49 am

    All your food looks soooo tasty.. Would love to see more !!

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