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Clean Eating Broccoli Soup - Vegetarian Lunch Version

<p>Clean Eating Broccoli Soup is creamy and satisfying while remaining simple for detoxing, special diets, or the Lenten season.</p>
4 Servings Recipe By

Ingredients

  • 2 cups dice Broccoli
  • 1 1/2 cups dice Cauliflower
  • 2 tablespoons Olive Oil
  • 1 cup dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 15 ounces Cannellini (White) Beans, Canned
  • 2 1/2 cups Vegetable Broth/Stock
  • 1 teaspoon Basil, Dried
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 227 Calories
  • 8g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 876mg Sodium
  • 31g Total Carb
  • 8g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 10g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place broccoli and cauliflower in a large pot and add 1-2 inches of water.
  2. Bring to a boil and steam broccoli and cauliflower about 3 minutes until tender and bright green.
  3. Drain and set aside.
  4. Return pot to the stove and heat olive oil over medium heat.
  5. Add onions and cook 3-5 minutes until soft.
  6. Add garlic and cook 1-2 more minutes until fragrant.
  7. Add beans, broth, and basil.
  8. Bring to a boil, then remove from heat.
  9. Stir in broccoli and cauliflower, reserving some pieces to add back into soup
  10. Use a blender (or food processor or immersion blender) to puree soup until smooth. Season with salt and pepper to taste and stir in reserved broccoli and cauliflower.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place broccoli and cauliflower in a large pot and add 1-2 inches of water.
  2. Bring to a boil and steam broccoli and cauliflower about 3 minutes until tender and bright green.
  3. Drain and set aside.
  4. Return pot to the stove and heat olive oil over medium heat.
  5. Add onions and cook 3-5 minutes until soft.
  6. Add garlic and cook 1-2 more minutes until fragrant.
  7. Add beans, broth, and basil.
  8. Bring to a boil, then remove from heat.
  9. Stir in broccoli and cauliflower, reserving some pieces to add back into soup
  10. Use a blender (or food processor or immersion blender) to puree soup until smooth. Season with salt and pepper to taste and stir in reserved broccoli and cauliflower.
  11. Allow soup to cool.
  12. Divide among freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat soup in microwave for 1-2 minutes.

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