BROCCOLI CHEESE SOUP
1 20 oz. bag of frozen broccoli
1 10 oz. bag of frozen cauliflower
1 10 oz. bag of frozen carrots
1 tsp. Of Cheyenne pepper (or red pepper)
1 tsp. Seasoning salt
1 10-12 oz. box of Velveeta Light cheese
5 tsp. of granulated chicken bouillon (cubes are o.k.)
6 cups of water
Cook veggies, seasonings and water for 20-25 minutes on medium. Remove mixture from pot (some at a time) and place in blender to puree. Continue until all is pureed.
Cut the Velveeta into cubes and place 2-3 cubes into pot at a time – until all cheese is melted. Continue stirring. Save a few broccoli florets and whole carrots for garnish.
1 point per cup
Originally posted by LittleDebbie613 on 12-12-99 at 07:51 on the BCB Post recipes here! thread.
This recipe sounds so great! Are you sure about the points, with all that Velveeta Cheese? I sure hope so, cuz I'd sure love to try it. Just want to make sure, as I'd hate to be eating over my points. I've always liked my broccoli and cauliflower with a cheese sauce. I haven't been able to enjoy them since I thought that eating them with cheese would just be too many points. Sure hope you're right about this, and if you are, I thank you from the bottom of my stomach!
I think the recipe turns out to be about 2 points, not 1.
I bought the ingredients to try this tonight........I cant wait. Thanks!
I will be happy to try this recipe out-the fact that it's simple will make me love it more I am sure. I hate to see long lists of ingredients, I'm so lazy that it puts me off! lol Have you listed this on the vegetarian recipes? It's totally vegetarian except for the sour cream part since some veg's dont do dairy.
thanks again-cant wait to try it!
Any more nutritional info on the soup? Do I assume at 126 calories per cup, it is 2 WW points per cup?