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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 102.0
  • Total Fat: 3.2 g
  • Cholesterol: 7.8 mg
  • Sodium: 533.0 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 2.7 g

View full nutritional breakdown of PALEO MAKEOVER: Cream of White Vegetables Soup calories by ingredient
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PALEO MAKEOVER: Cream of White Vegetables Soup

Submitted by: BTVMADS

View the original recipe for Cream of White Vegetables Soup

Introduction

This mild, winter vegetable soup is fantastic the day you make it, but the leftovers will taste even better!! This mild, winter vegetable soup is fantastic the day you make it, but the leftovers will taste even better!!
Number of Servings: 8

Ingredients

    1 large head of cauliflower, broken into florets
    1 large sweet potato, peeled and cut into cubes
    1 medium onion, chopped
    3 small turnips
    1 medium parsnip
    1 qt. vegetable broth
    2 tsp. dried tarragon
    Salt and Pepper to taste

    Optional: 1/2 cup plain yogurt or coconut milk *not included in calorie count*

Directions

~Melt the butter in a large pot. When it starts to foam a little, add the onion. Saute with salt until transparent.
~Add all the white vegetables and stir.
~Pour in broth and add the tarragon, salt and pepper. If the broth does not cover all the vegetation, add water to cover. (it won't ruin the taste, don't worry)
~Bring everything to a boil, then reduce to a simmer. Cook 20-30 minutes, until all the vegetables are soft.
~Puree the whole shebang with the best kitchen invention ever, the stick blender!
~If desired, add in the yogurt and blend again. Do not boil the soup after adding the yogurt!

Serve piping hot with a nice crusty roll!






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