Vegetarian Broccoli and Cauliflower Soup recipe
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Ingredients
- 1 teaspoon extra-virgin olive oil, or as needed ½ yellow onion, chopped 1 leek, diced 3 cloves garlic, minced 1 head cauliflower, cut into florets ½ head broccoli, cut into florets 3 red potatoes, cut into bite-size pieces 1 (32 ounce) carton low-sodium vegetable broth water to cover 1 tablespoon nutritional yeast, or more to taste ½ teaspoon ground turmeric 1 bay leaf salt and ground black pepper to taste 1 pinch cayenne pepper, or to taste 1 (12 fluid ounce) can fat-free evaporated milk 3 tablespoons whole wheat flour, or as needed 1 tablespoon curry powder
Nutrition Info
- 73.7 caloriescarbohydrate: 13.5 gcholesterol: 1.2 mgfat: 0.7 gfiber: 2.5 gprotein: 4.6 gsaturatedFat: 0.1 gservingSize: -sodium: 137.5 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Broccoli and Cauliflower Soup
Directions
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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.
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.
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.