1 to 1-1/2poundsbroccoli and cauliflower florets (about 4 cups)
1mediumbaking potato, peeled and chopped
4 to 5cupschicken stock, vegetable stock or water
1/4 to 1cupcream (optional)
Chopped fresh parsley, for garnish (if desired)
Put the butter (or oil) in a large, deep pot set over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.
Add the broccoli, cauliflower, potato and stock.
Bring the mixture to a boil, then reduce the heat and simmer gently until the vegetables are tender, 10 to 15 minutes. (You'll want to give the pot an occasional stir to prevent sticking.)
Carefully puree the soup until smooth. If you're using a blender, be sure to let the mixture cool a bit and do it in batches, only filling the blender halfway, to prevent any exploding soup accidents. (It's also a good idea to remove the cap from the hole of the blender's lid and cover the hole with a dish towel while blending to allow the heat to escape and prevent splattering.)
Give the pot a quick rinse and then add the soup back to the pot set over low to medium low heat.
Season to taste with salt and pepper.
Stir in the cream, if desired, and heat gently.
You can use either fresh or frozen broccoli and cauliflower in whatever proportions you prefer to make this broccoli cauliflower soup.For a delicious burst of flavor, add a handful of fresh basil to this broccoli cauliflower soup when you puree it and garnish with some grated Parmesan cheese.Weight Watchers PointsPlus: *3Weight Watchers Freestyle SmartPoints: *3
Broccoli Cauliflower Soup Recipe
Amount Per Serving (1 /4th recipe without cream)
Calories 113Calories from Fat 23
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.