- 1 quart chicken broth
- 1 onion, finely chopped
- 1 head cauliflower, finely chopped
- 1/2 head broccoli, finely chopped
- 1 teaspoon curry powder
- 1 tablespoon chicken bouillon granules
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 2 cups shredded Cheddar cheese
- In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
- In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.
03/26/2017
recipepes.com
Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup), recipe
PT15M
PT1H
5
455 calories
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