Cream of Broccoli and Cauliflower Soup:

Date Added: 18 Dec 2009
Listed in: Soups, Stews and Chili

• 1 lb mixture of broccoli and cauliflower coarsely chopped (about 2 cups)


• 6 green onions, chopped


• 2 cups Vegetable Broth


• 1 garlic clove, minced


• 1 cup nonfat evaporated milk


• 40 grams vegetable protein powder


• 2 Tbs Smart Balance Light Buttery Spread


• 1 tsp dried Marjoram


• 1 tsp black pepper

Preparation Time 10 min | Cooking Time 15 - 20 min:
4 servings (1 cup each) | 150 Calories | 17g Protein | 15g Carbohydrates | 3g Fat

Just one serving of this creamy soup contains 1 serving of vegetables, 1 serving of milk, 4 grams of fiber, 17 grams of protein, and more than a day's supply of Vitamin C.

• Combine broth, broccoli/cauliflower mixture (save about 1/3 cup of broccoli for later!), garlic, and green onions in a saucepan. Bring to a boil. Reduce heat and simmer covered for about 10 minutes until veggies are tender.


• Remove from heat and cool for a few minutes. Transfer to a blender or food processor and puree until smooth.


• Steam the remaining 1/3 cup of broccoli in the microwave. Finely chop.


• In the saucepan, melt the margarine. Mix in marjoram and pepper. Gradually stir in milk until smooth. Cook over medium heat, stirring, until thick and bubbling.


• Add the pureed soup and broccoli to milk mixture and heat to serving tempurature.


• Salt and pepper to taste.

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