Directions:
- In a large soup pot over medium heat, melt butter; add shallots and sauté for 3 minutes.
- Add flour and whisk briskly to form a roux. Slowly stir in broth.
- Add potatoes, broccoli, cauliflower and spices. Bring to a boil; reduce heat and simmer for about 15 minutes or until all veggies are very tender.
- Using an immersion blender/blender/food processor, puree to desired consistency.
- Return to pot over med-low heat and stir in cheeses and milk. Stir often until cheese is melted.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.83 Kcal (1561 kJ) | ||
| Calories from fat | 167.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.6g | 29% | |
|---|---|---|---|
| Cholesterol | 40.63mg | 14% | |
| Sodium | 1419.08mg | 59% | |
| Potassium | 940.92mg | 20% | |
| Total Carbs | 40.03g | 13% | |
| Sugars | 9.58g | 38% | |
| Dietary Fiber | 7.04g | 28% | |
| Protein | 15.39g | 31% | |
| Vitamin C | 108.2mg | 180% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 3.2mg | 18% | |
| Calcium | 285.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 90.48 Kcal (379 kJ) | ||
| Calories from fat | 40.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 29% | |
|---|---|---|---|
| Cholesterol | 9.86mg | 14% | |
| Sodium | 344.41mg | 59% | |
| Potassium | 228.36mg | 20% | |
| Total Carbs | 9.71g | 13% | |
| Sugars | 2.32g | 38% | |
| Dietary Fiber | 1.71g | 28% | |
| Protein | 3.73g | 31% | |
| Vitamin C | 26.3mg | 180% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.8mg | 18% | |
| Calcium | 69.2mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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