- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 214.9
- Total Fat: 6.0 g
- Cholesterol: 40.1 mg
- Sodium: 872.2 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 5.8 g
- Protein: 20.3 g
Cream of cauliflower-broccoli-leek & chicken soup (2 cup serving)Submitted by: CSMNETC
IntroductionEntered primarily for nutritional calculations :) Entered primarily for nutritional calculations :)
Organic ingredients are best in this!
1 pound ground turkey thighs
1 head cauliflower, washed and somewhat chopped [large pieces okay]
1 bunch broccoli, washed and somewhat chopped [large pieces okay]
2 medium-large carrots, washed and coarsely chopped
3 cloves garlic, finely minced
2 large leeks, thoroughly washed, coarsely chopped [I used about 2/3 of green and all of white]
2 ounces Reggio cheese rinds
2 1/2 cartons (Total 10 cups) chicken broth [works fine to use one kind; nutritional info differed for the two brands I had on hand, so listed separately above]
1 can (15 ounce) Carnation low-fat evaporated milk
Cook on high for 6 hours, until all vegetables are very soft. When done, blend in short bursts, using handheld immersion blender until desired consistency.
Add one can (13 ounces) evaporated milk and cheese rinds. Reset crock-pot to high for 30 minutes. Stir thoroughly to blend well. Serve.
Made about 16 cups, I think. So, probably 8 two-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CSMNETC.