Thursday, December 29, 2011

Quick Cauliflower and Broccoli Soup

When time, energy, and ingredients are at a minimum (like today when I am resting from Christmas festivities),  this is one of my easiest routes to a quick and healthy soup.

2 cups florets of cauliflower and broccoli, chopped
1 to 2 cups water, depending on desired consistency for the soup
onion powder
garlic powder
1/8 tsp Nature's Seasons

Place the chopped broccoli and cauliflower florets into a 4-cup glass measuring cup.  Add water to at least half the amount of vegetables, or more if a thinner soup is desired.  Add onion powder, garlic powder and Nature's Seasons, to desired taste.  Microwave on high power until the vegetables are tender, stirring a couple of times,  and the kitchen is stinky.   (Our 18 year old son, Sam, always knows when I cook this!)  Cool just a bit and then puree with an immersion blender stick.   Adjust seasonings to desired taste.  Serve immediately as a soup.  Sometimes I add a bit of Parmesan cheese and some turkey meatballs to it.  It's also very good with some high-protein sauteed tofu cubes in it, with a dash of soy sauce, giving it a Japanese flavor.  (These additions are not included in the nutritional analysis.)

Quick Cauliflower and Broccoli Soup with Tofu
 Nutrition per serving:
Servings per recipe: 1
Serving Size: Approx 1 1/2 cup
Calories: 50
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 240 mg
Total Carbs: 8 g
Dietary Fiber: 4 g
Protein: 4 g

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