cauliflower soup
- Number of Servings: 6
Ingredients
6 cups oven roasted cauliflower1/2 large sweet potato, diced and roasted8 cups chicken brothSalt and pepper to taste1 cup nonfat mik1/2 cup half and half cream
Cook the roasted vegetables in broth until very tender. Puree with immersion blender, gradually adding milk. Season to taste with salt and pepper. Stir in half and half off heat.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ANJELIKW.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ANJELIKW.
Nutritional Info Amount Per Serving
- Calories: 95.9
- Total Fat: 3.6 g
- Cholesterol: 14.9 mg
- Sodium: 1,333.5 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 3.8 g
- Protein: 5.9 g
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