Description
Growing up I always loved my mom’s broccoli and cauliflower soup! Now that I’m an adult, I’ve created my own version suited to my personal tastes. This is a vegetarian soup and can easily be made vegan with dairy substitutes (I use soy milk). My fiance likes reduced-fat sharp Cheddar and crackers with his soup. Enjoy!
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
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 12