Broccoli, Cauliflower and Leek Soup
Boost your intake of cancer-fighting cruciferous vegetables with this tasty broccoli and cauliflower soup.
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 1 tbsp 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 vegetable broth low sodium
- 1 540ml can crushed tomatoes
- 1 540ml can diced tomatoes low sodium
- 1 large bag or container baby spinach
- Salt and pepper to taste
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
Recipe Notes
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
