Broccoli, Cauliflower and Leek Soup
Boost your intake of cancer-fighting cruciferous vegetables with this tasty tomato-based broccoli and cauliflower soup.
1 Tbsp (15 mL) olive oil
2 medium white onions, diced
2 stalks broccoli florets with stalks, chopped into bite-sized pieces
1 small head cauliflower, chopped into bite-sized pieces
1 bunch leeks, chopped into large chunks
1 large sweet potato, cubed
4 cups (1L) vegetable broth, low sodium
1 540 mL can of crushed tomatoes
1 540 mL can of diced tomatoes, low sodium
1 large bag or container of baby spinach
Salt and pepper to taste
“I use this soup to help me get the vegetables I need during the week and it was a key staple to helping me lose weight.” –Krista Baker.
In a large pot, sauté onion in olive oil on medium heat until soft, about 5 minutes. Add cauliflower and broccoli. Cook, stirring often. After about 5 minutes, add leeks and stir. Add sweet potato, stir and cook for about 3 minutes, then pour in broth and tomatoes. Add spinach, and simmer for 20 minutes. Let cool and ladle into containers with lids and store in fridge until ready to eat.
Serves 8. Per serving: 119 calories, 5 g protein, 2 g fat (0 g saturated), 23 g carbohydrates, 6 g fibre, 0 mg cholesterol, 222 mg sodium
Web exclusive: December 2009
Using a blend of fresh herbs, the tangy zest of lemon and the crunch of toasted almonds, this light, savoury halibut dish is perfect for spring. »