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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 70.7
  • Total Fat: 3.4 g
  • Cholesterol: 1.3 mg
  • Sodium: 247.0 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.6 g

View full nutritional breakdown of Low Fat Creamy Cauliflower & Roasted Pepper Soup calories by ingredient
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Low Fat Creamy Cauliflower & Roasted Pepper Soup

Submitted by: MSEBAKER

Introduction

Made with fat free half and half and fresh cauliflower, roasted bell peppers and onion. Made with fat free half and half and fresh cauliflower, roasted bell peppers and onion.
Number of Servings: 9

Ingredients

    1 Head of Cauliflower, Sectioned
    2 Small Yellow Onions
    1 cup Fat Free Half & Half
    2 tsp Minced Garlic
    2 tsp Better Than Boullion Chicken Base
    6 Cups Water
    Garlic and Onion salt/powder to taste
    Salt & Pepper to taste
    (Green onion and cheddar cheese optional garnishes)
    1.5 Green/Yellow or Red Bell Peppers
    1 TBSP Country Crock Spread

Directions

Saute onion and garlic in pam at the bottom of a stock pot. When onions are soft, add 6 cups of water and bring to boil, and add in boullion base. When boiling, add in the sectioned head of cauliflower. Coat bell pepper in olive oil and S& P and roast in oven until top is browned. Boil until cauliflower until soft, and then strain cauliflower, onion and garlic, preserving the liquid for use as the soup base. Put strained cauliflower, onion and garlic and roasted peppers into a food processor or blender, and puree (this may require several puree batches) Add puree back to half of the liquid, and bring to a simmer. Add in half and half to thicken. Add in seasonings to taste. Add chopped green onion and shredded cheddar cheese as a garnish. Serves 7-9.

Number of Servings: 9

Recipe submitted by SparkPeople user MSEBAKER.






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