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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 24.2
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 25.1 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 0.9 g

View full nutritional breakdown of Carrot Cauliflower Soup calories by ingredient
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Carrot Cauliflower Soup

Submitted by: SPKRAUSE


Number of Servings: 8

Ingredients

    200g carrots, chopped
    200g caulfilower
    1/2 tsp olive oil
    1 medium onion, chopped
    cumin, cinnamon, salt and pepper to season
    1/2 tps vanilla
    water

Directions

Roast carrots, cauliflower, and 1/2 of the onion -- all coated in a little olive oil and salt -- in a 400F oven about 30 minutes.

In a separate pot combine about 1/2 cup of either water or vegetable stock with the remaining chopped onion, cinnamon, cumin and black pepper to taste. Simmer. When the vegetables are ready, add them to the pot and bring to a simmer. Cover. Add water whenever the liquid in the pot is absorbed. Cook at least twenty minutes, more if desired.

Let soup mixture cool and then puree in a blender or food processor. Return to pot and heat, add vanilla and more water if necessary to bring to the desired consistency. Salt to desired degree.

Serving Size: makes 6 servings, about 1/3 to 1/2 cup each






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