Broccoli Cauliflower Chowder

Winter is in full swing here in Indianapolis.  I say this as I look out the window and watch the snow fall on the ground.  Never in my life did I think I would live in a place where it snowed!  What a dream.  It’s days like this that make me happy to be INSIDE with thick socks on.  During the winter months, all I crave is hearty soups and stews.  Even when I lived in Texas where winter was 55 degrees outside, I still craved soup.  My Broccoli Cauliflower Chowder is the perfect healthy and hearty soup for a cold day.  Thick, creamy soup with fresh veggies make the perfect bowl of comfort food.  This is a Weight Watchers friendly recipe and 2 cups is 7 SmartPoints.

A week before Christmas it snowed about 4 inches here in Indy and you should have seen me.  I was like a kid!  I’ve seen snow, but haven’t seen snow while it’s actually snowing.  My husband and I had probably the best day ever playing in the snow.  Even our dogs loved it!

It’s not snowing as much today, but watching the snow still makes me happy.  It’s just so pretty!  Days like this make me super happy we decided to move to Indianapolis five months ago.  We moved to Indy for a lot of reasons, but the main reason was to help set our family up for success.  The cost of living is WAY better here than in Austin, Texas.  Our quality of life is so much better I can’t even believe it.  Plus, we get to experience all four seasons!

I love soup… Not only because there are so many different variations of soups, but because it lasts for several days.  I love meals that can stretch so that I don’t have to cook every day during a busy week.  One of my favorite soups is broccoli cheese soup.  Since this is a Weight Watchers focused blog, I made my own variation of this classic soup with all the same flavors, without the guilt.  My Broccoli Cauliflower Chowder is the best of broccoli cheese soup with less fat.  This soup is packed with flavor and vegetables.  Fresh broccoli, cauliflower, potatoes, carrots, celery, and onions! 

The best thing about this soup is that it is made and ready to eat in less than ONE HOUR!  To get started, chop white onion, carrots, celery, and garlic.  Peel two small potatoes and chop into ½ inch cubes.  Next remove the leaves from the cauliflower, remove the stem, and chop the cauliflower into small florets.  You can use already chopped bagged broccoli or chop the broccoli yourself.  Once all the veggies are chopped, in a Dutch oven or a large pot sauté the onion, carrots, celery, and garlic until soft.  After the veggies are soft, you will make a roux.  To make a roux, just add a little bit of flour and whisk into the veggies.  Slowly keep adding the flour, while whisking at the same time, until all the flour has been added to the pot.  If needed, add a bit of vegetable broth to help break up the clumps.

Next add vegetable broth and milk slowly whisking to break up the clumps until all the liquid has been added to the pot.  Add the spices and let the liquid thicken, for about 5 minutes.

Once the liquid has thickened up a bit, add the chopped broccoli, cauliflower, and potatoes.  Bring to a boil, reduce heat to simmer, cover, and cook for 10-15 minutes.

Once the veggies are fork tender, mash with a potato masher until you reach your desired consistency.  I like my chowder with chunky bits of vegetables, but it’s up to you! 

Broccoli Cauliflower Chowder is the perfect healthy and hearty soup for a cold day.  Thick, creamy soup with fresh veggies make the perfect bowl of comfort food.  Freezer friendly and made in less than 1 hour!  One serving (two cups) is only 7 SmartPoints!  I like to serve my soup with a sprinkle of reduced fat Colby jack cheese and parsley. 

I hope you enjoy these comforting bites of flavor!

For Broccoli Cauliflower Chowder, here are my “go-to” kitchen essentials:

 

Serves 5, 2 Cups Per Serving

Broccoli Cauliflower Chowder

7 SMARTPOINTS per serving

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

• 1/2 Large White Onion (or 1 Small White Onion)
• 1 Medium Head Cauliflower
• 2 Small Heads Broccoli
• 4 Green Onion Stalks
• 2 Carrots
• 2 Celery Stalks
• 2 Cloves Garlic
• 2 Small Russet Potatoes
• 2 Tablespoons Light Butter
• ¼ Cup White Whole Wheat Flour
• 4 Cups Vegetable Broth
• 1 Cup 2% Milk
• ½ Teaspoon Dry Mustard
• ½ Teaspoon Cayenne Pepper
• Salt & Pepper to taste
• Reduced Fat Colby Jack Cheese for garnish
• Parsley for garnish

Instructions

1. Chop onion, carrot, celery, and set aside.
2. Mince garlic and set aside.
3. Peel potatoes and chop into ½ inch cubes. Set aside.
4. Remove leaves from cauliflower and chop into florets. Set aside.
5. Cut broccoli florets and a few of the stems. Set aside.
6. In Dutch oven or large pot, heat over medium heat and add butter.
7. Add diced onion, carrot, celery and sauté for 5 minutes.
8. Add garlic and sauté for 1 minute.
9. Add flour slowly and whisk into vegetables, Cook for 2 minutes stirring frequently. Add a few tablespoons of vegetable broth if needed to help break up the clumps.
10. Add vegetable broth, milk and whisk until smooth.
11. Add pepper, salt, mustard powder, and cayenne pepper and mix well. Let the roux sit for 5 minutes to thicken.
12. Add broccoli, cauliflower, potatoes, and green onion and bring to a boil. Cover and cook for about 10-15 minutes until all vegetables are fork tender.
13. Smash veggies with large wooden smooth to break up a bit until you reach desired consistency.
14. Remove from heat.
15. Garnish with shredded cheese and parsley.

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