Creamy Veggie Soup
- Number of Servings: 4
Ingredients
1 head cauliflower2 crowns broccoli4 carrots1 yellow onion1 leek2 stalks celery2 cloves garlic6-8 cups chicken broth
Finely chop all veggies and garlic
Saute celery, onion, garlic, and leek with Cooking Spray in non-stick skillet. Set aside
Place cauliflower in large stock pot and use just enough broth to cover. Boil until soft.
Remove cauliflower with slotted spoon and place in food processor; process until smooth (this is what makes it creamy)
Place celery, onion, garlic and leeks in stock pot with remaining veggies and broth and cook until tender
Remove veggies with slotted spoon and add to cauliflower in food processor
Puree in batches until smooth.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SANDYYI.
Saute celery, onion, garlic, and leek with Cooking Spray in non-stick skillet. Set aside
Place cauliflower in large stock pot and use just enough broth to cover. Boil until soft.
Remove cauliflower with slotted spoon and place in food processor; process until smooth (this is what makes it creamy)
Place celery, onion, garlic and leeks in stock pot with remaining veggies and broth and cook until tender
Remove veggies with slotted spoon and add to cauliflower in food processor
Puree in batches until smooth.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SANDYYI.
Nutritional Info Amount Per Serving
- Calories: 109.9
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,082.3 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 6.7 g
- Protein: 10.2 g
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