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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 168.2
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 651.3 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 12.9 g
  • Protein: 8.2 g

View full nutritional breakdown of Vegetable SouP calories by ingredient
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Vegetable SouP

Submitted by: ONEREALLYBIGDOG

Introduction

I love rice in my soup, however don't need the carbs, so today I experimented by adding an entire head of cauliflower. As the veggies cooked down, the cauliflower broke down and looks like rice
OH SO YUMMY!
I love rice in my soup, however don't need the carbs, so today I experimented by adding an entire head of cauliflower. As the veggies cooked down, the cauliflower broke down and looks like rice
OH SO YUMMY!

Number of Servings: 4

Ingredients

    Whole head of celery,
    Whole head of cauliflower,
    12 oz bag of baby carrots
    6 oz can of tomato paste,
    10 cups of tap water
    4 tsp of bouillon, beef or chicken

Directions

I cut up my celery after trimming the ends into bite sized pieces, then trimmed the whole head of cauliflower and put into the pot along with the water and the rest of the veggies. At the end of cooking, I added the bouillon and the tomato paste and cooked through.

The cauliflower broke down and looks like the consistence of rice, without the carbs of the rice.

Quite YUMMY if I say so myself!

Number of Servings: 4

Recipe submitted by SparkPeople user ONEREALLYBIGDOG.






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