Gabe's Cauliflower-Zucchini Cream Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 whole large zucchini1 Large head of Cauliflower2- 12 oz . can sof nonfat evaporated milk1 large celery stalk1/4 flour1.5 Tbsp Olive Oil1/2 large onion chopped or Shallot's (4)8 cups water1/8 tsp cayenne pepper3 cloves garlic or chopped garlic1 Tbsp Dill weed2 tsp ground ginger1.5 tsp salt1 cup sliced mushroomsParsley sprigs.
Boil Zucchini, Cauliflower and Mushrooms in the water until soft.
While vegetables are boiling, sautee celery, flour, garlic, dill weed, ginger, cayenne pepper and salt in olive oil.
When sautee is done and vegetables are soft, stir sautee into veggies and boil (stirring frequently) for 5 minutes. Add evaporated milk and boil 5 minutes more. Let cool.
Entire mixture should be put in blender (in increments of no more that two cups. (Putting hot soup mixture in blender can be dangerous and as mixture can erupt and cause severe burns!).
Once all mixture has been blended, cook in pot for additional 15 minutes.
Serve hot -- garnish with fresh parsley.
Number of Servings: 12
Recipe submitted by SparkPeople user QUIXOTE17.
While vegetables are boiling, sautee celery, flour, garlic, dill weed, ginger, cayenne pepper and salt in olive oil.
When sautee is done and vegetables are soft, stir sautee into veggies and boil (stirring frequently) for 5 minutes. Add evaporated milk and boil 5 minutes more. Let cool.
Entire mixture should be put in blender (in increments of no more that two cups. (Putting hot soup mixture in blender can be dangerous and as mixture can erupt and cause severe burns!).
Once all mixture has been blended, cook in pot for additional 15 minutes.
Serve hot -- garnish with fresh parsley.
Number of Servings: 12
Recipe submitted by SparkPeople user QUIXOTE17.
Nutritional Info Amount Per Serving
- Calories: 109.6
- Total Fat: 2.7 g
- Cholesterol: 2.6 mg
- Sodium: 395.1 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 3.0 g
- Protein: 7.2 g