"Creamed" Cauliflower and Pepper soup.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 cups water5 cups cauliflower1 large yellow bell pepper1 large orange bell pepper1 can of creamed corn (1.75 cups)3 cups light soy milk2 tbls cornstarch3 tsp Vegetable bullion
Cut up vegetables and boil until tender in 6 cups of water with bullion, in a large pot.
Add cornstarch to soy milk and mix until smooth; add to pot.
Add can of creamed corn as well.
Simmer until thickened.
You may add more spices to your taste and dietary needs, I like to add a season all spice to mine.
Good for a cold, wet day.
Serving Size: Makes approximately 13 1-cup servings (depends on how far it is cooked down)
Number of Servings: 12
Recipe submitted by SparkPeople user ROBYNANNEW.
Add cornstarch to soy milk and mix until smooth; add to pot.
Add can of creamed corn as well.
Simmer until thickened.
You may add more spices to your taste and dietary needs, I like to add a season all spice to mine.
Good for a cold, wet day.
Serving Size: Makes approximately 13 1-cup servings (depends on how far it is cooked down)
Number of Servings: 12
Recipe submitted by SparkPeople user ROBYNANNEW.
Nutritional Info Amount Per Serving
- Calories: 80.0
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 349.2 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.9 g
- Protein: 2.9 g