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Hellen's cream of Broccoli/ Cauliflour soup is for Soup.

Hellen's cream of Broccoli/ Cauliflour soup takes 20 minutes to prepare.

Hellen's cream of Broccoli/ Cauliflour soup takes 40 minutes to cook.

Hellen's cream of Broccoli/ Cauliflour soup makes 8 servings.

The ingredients for Hellen's cream of Broccoli/ Cauliflour soup are:

Onions, raw, 1 cup, chopped
Carrots, raw, 1 cup, chopped
Cauliflower, raw, 1 cup
*Potato, raw, 2 large (3" to 4-1/4" dia.)
Celery, raw, 1 stalk, small (5" long)
Broccoli, fresh, 1 cup, chopped
Olive Oil, 1 tbsp
*Campbell's low sodium chicken broth, 2 cup
Milk, 1%, 1 cup
Low fat cream cheese, 2 tbsp

Here is how you make Hellen's cream of Broccoli/ Cauliflour soup:

In large stock pot heat Olive oil, add onion and saute until cooked. Add chicken stock and potatoes then bring to a boil, reduce heat and simmer 5 minutes. Add rest of vegetables and return to boil. Reduce heat and simmer until all vegetables are tender. Stir in cream cheese and milk then blend until smooth with a hand blender or in mixer. Return to boil once more and then simmer about 10 more minutes until slightly thickened. Serve and enjoy.Serving Size: Makes 8 1 cup servinsNumber of Servings: 8Recipe submitted by SparkPeople user COOIE1271.

The nutritional information for Hellen's cream of Broccoli/ Cauliflour soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 132.3

• Total Fat: 2.9 g
• Cholesterol: 3.6 mg
• Sodium: 202.8 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 3.5 g
• Protein: 4.9 g