Creamy Broccoli Carrot Soup

"This is from Norene Gilletz's Healthy Helpings. I tinkered with it a bit. It is full of good flavours and good for you. This can be served as a lunch with some crackers or in a small soup bowl for the first course at a dinner party."
 
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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by Boomette photo by Boomette
photo by Sageca photo by Sageca
Ready In:
1hr 30mins
Ingredients:
13
Serves:
12
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ingredients

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directions

  • Prepare vegetables.
  • In large sauce pan, heat oil.
  • Add onions,celery and garlic.
  • Sauté on medium-low heat about 5 minutes stirring occasionally. If necessary add a little water to prevent sticking.
  • Add potatoes, carrots and broth to sautéed vegetables.Bring to a boil. and simmer 20 minutes uncovered.
  • Add cauliflower and red pepper.
  • Simmer another another 15- 20 minutes vegetables are tender; add fresh herbs.
  • Pureé with hand blender or potato masher to break up vegetables; leave the soup chunky.
  • Add milk, Harissa, salt and pepper to taste.
  • At this point you can more or less milk depending on how thick you want to have your soup.
  • Tip:

  • I used Carnation no fat milk.
  • Reheats and freezes well.
  • You can replace the cauliflower with broccoli for a different version.

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Reviews

  1. This was a very yummy soup. I love the flavors of the mix of veggies. The only thing I did different was to add half and half instead of skim milk. I used my immersion blender in the soup but left a few pieces. Wonderful taste. Thanks so much for the recipe post Sage.
     
  2. Super yummy and healthy. I have made it with both cauliflower and broccoli. I much prefer the broccoli version. Also used half and half instead of milk and half of the chicken broth was homemade which gives it a more savory flavor.
     
  3. When I made this it turned out rather bland. Maybe because I held back on the onions a bit? I ended up putting some curry powder in because it needed some extra flavor.
     
  4. This is a yummy, healthy soup. I used the hand blender and blended it quite thoroughly, leaving only a few chunks. We really enjoyed it and I don't think I would change a thing except that I did use olive oil. I loved the colour of it. It was our dinner meal along with some bisquits and it left us very satisfied. I will be making this one again and again. Thanks for sharing this delightful soup.
     
  5. I can't believe how much DH and I liked this... me especially, since I'm not a cauliflower fan! But I blended it completely using my immersion blender (I don't think I could have enjoyed the chunks!), then added a bit of cheese as well, and was very impressed with the results. Served it with some Parisian sourdough bread for dipping... magnifique! :) Soup is one of my favourite ways to sneak veggies that I don't like into my meals. This one will definitely go on the list!
     
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Tweaks

  1. This is an excellent recipe. It took the exact amount of prep & cook time indicated, which I really appreciated. I just used 1 tin of the no fat Carnation soup. I think that you could easily change this up & add cheese or substitute basil for thyme. But we really enjoyed it as is! Thanks!
     

RECIPE SUBMITTED BY

I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
 
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