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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 253.1
  • Total Fat: 11.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 127.9 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 7.7 g
  • Protein: 9.2 g

View full nutritional breakdown of E2L Cauliflower Cream Soup calories by ingredient
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E2L Cauliflower Cream Soup

Submitted by: JWEIGS

Introduction

This is a recipe from Fuhrman's Eat 2 Live plan. Although it doesn't call for salt, I admit that I add some to mine. I'm working my way to salt-free. This is a recipe from Fuhrman's Eat 2 Live plan. Although it doesn't call for salt, I admit that I add some to mine. I'm working my way to salt-free.
Number of Servings: 6

Ingredients

    1 head cauliflower, cut into pieces
    3 carrots, coarsely chopped
    1 cup coarsely chopped celery
    2 leeks, coarsely chopped
    2 cloves garlic, minced
    2 tablespoons Dr. Fuhrman's VegiZest (or other no salt seasoning blend such as Mrs. Dash, adjusted to taste)
    2 cups carrot juice
    4 cups water
    1/2 teaspoon nutmeg
    1 cup raw cashews or 1/2 cup raw cashew butter
    5 cups chopped kale leaves or baby spinach

Directions

Place all the ingredients except the cashews and kale in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Steam the kale until tender. If you are using spinach there is no need to steam it; it will wilt in the hot soup.
In a food processor or high powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to the pot and stir in the steamed kale (or raw spinach).

Serving Size: Makes 6 1.5-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JWEIGS.






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