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Cheezey Broccoli & Cauliflower Soup

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“Hearty amounts of potatoes, broccoli, cauliflower and red bell peppers surrounded in a rich sharp cheddar-like broth. Beneath the cheezieness a hint of red pepper and marjoram to brighten it all up. From My Vegan Cookbook.”
READY IN:
1hr 10mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Note: Try to avoid over stirring while you are cooking this soup so the vegetables are not broken up.
  2. In a stock pot add the onion, carrots, canola oil, butter spread, 1/2 tablespoon water and cook 5 minutes on medium heat, stirring occasionally. Add the 4 cups of water, cover, and boil for 10 minutes on medium heat.
  3. Now add potatoes and cook 8 minutes, covered. Add Cauliflower and red bell pepper and cook 8 minutes, covered. Add broccoli and cook 8 minutes longer, covered.
  4. Add remaining ingredients into a food processor and process for about 2 minutes or until smooth. Then add to the stock pot and cook until the soup thickens.

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