Cauliflower-Broccoli Soup with Potatoes / Zupa Kalafiorowo Brokułowa z Ziemniakami
Delicious cauliflower, and broccoli soup with potatoes and vegetables is a hardy and filling soup. A great example for a quick soup. Whenever I make this soup it reminds me of fall, most likely because it is the cauliflower and broccoli season.Both broccoli and cauliflower contain glucosinolates, compounds containing sulfur that are found only in cruciferous vegetables. Eating glucosinolates might help lower your risk of cancer, according to the Linus Pauling Institute. While the mechanisms by which these compounds prevent cancer is not yet fully understood, the compounds might help remove or neutralize carcinogens or affect your body's hormone levels to prevent hormone-related cancers, or they might simply change how your cells grow to prevent the uncontrolled growth seen in cancer.Broccoli and cauliflower both contain vitamin C and K. Your body needs vitamin C to maintain a range of tissues. Vitamin K plays a role in bone development, helping your bone cells produce proteins required for the formation of new mineralized bone tissue.
Servings: 6 Servings
Calories: 190kcal
Ingredients
- 3 Liters chicken or beef meat stock (may use water)
- 4 cups broccoli florets
- 4 cups cauliflower florets
- 2 medium white potatoes (peeled and cubed)
- 3 medium carrots (peeled and cut)
- 1 medium parsley root (peeled and cut)
- 1/4 celery root (peeled and cut)
- 1 green celery stalk
- 1 medium onion (cubed)
- 2 vegetable cubes
- 1 teaspoon Vegeta or other preferred seasoning powder (optional)
- 1 pinch ground black pepper (to taste)
- 1 pinch salt (to taste)
- 1 teaspoon fresh dill or parsley leaves
Instructions
- Gather all ingredients: Wash and dry the broccoli and cauliflower and divide them into florets. Wash the celery stalk and dice it. Wash and peel the carrots, parsley root, and celery root and slice them on the cutting board. Peel the onion and cut in to cubes. Peel the potatoes, wash, dry and dice.
- Place all the cut vegetables (besides the cauliflower, broccoli, and potatoes) into a medium pot and add about 1/4 of the stock and simmer covered over low heat for about 10 minutes.
- Then add the diced potatoes, cauliflower florets, broccoli florets, the 2 vegetable cubes and add Vegeta or your preferred seasoning.
- Add the rest of the stock. Simmer over low heat another 10-15 minutes until all vegetables are soft. Be careful not to overcook the broccoli.
- Season the soup with salt and pepper. Add finely chopped dill or parsley to the soup. Mix well. Enjoy your meal!
Notes
| Nutrition Facts | |
|---|---|
| Serving size: Servings | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 190 |
| % Daily Value* | |
| Total Fat 0.3g | 0% |
| Saturated Fat 0.1g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 162mg | 7% |
| Total Carbohydrate 42.7g | 16% |
| Dietary Fiber 7g | 25% |
| Total Sugars 4.6g | |
| Protein 5.5g | |
| Vitamin D 0mcg | 0% |
| Calcium 37mg | 3% |
| Iron 2mg | 8% |
| Potassium 1122mg | 24% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. |
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