Ingredients
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¼ cup butter
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4 medium onions, chopped
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2 heads broccoli, separated into florets
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1 head cauliflower, separated into florets
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6 cups water
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5 pounds potatoes, peeled and cubed
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1 (6 ounce) package baby spinach, coarsely chopped
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6 cubes chicken bouillon
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2 cups shredded Cheddar cheese
Directions
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Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
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Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.
Nutrition Facts (per serving)
324 | Calories |
12g | Fat |
44g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 324 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 7g | 37% |
Cholesterol 35mg | 12% |
Sodium 804mg | 35% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 8g | 27% |
Total Sugars 5g | |
Protein 13g | 26% |
Vitamin C 111mg | 123% |
Calcium 254mg | 20% |
Iron 3mg | 15% |
Potassium 1265mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.