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Broccoli-Cauliflower Soup

Serves: 5
Total Calories: 331

Ingredients

3 chicken bouillon cubes
3 cups water
3 - 4 carrots, diced
3 - 4 stalks celery, diced
1 green bell pepper, diced
1 head cauliflower, florets only
1 bunch broccoli, florets only
3 cups milk
1/3 cup butter, melted
1/3 cup all-purpose flour
2 - 3 cups cubed Velveeta cheese

Directions:

Dissolve bouillon cubes in water. Cook all vegetables in this broth until tender. Add milk. Cream butter and flour until smooth. Add to mixture, stirring to keep smooth. turn heat to low. Add Velveeta cheese; heat until cheese melts, stirring to prevent sticking.


Fun Fact: Broccoli is a member of the cabbage family, and a close relative of cauliflower. The average person in the United States consumes four and one-half pounds of broccoli per year.

Nutritional Facts:

Serves: 5
Total Calories: 331
Calories from Fat: 182

This Broccoli-Cauliflower Soup recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.


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