Cauliflower and potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Green Peppers (bell peppers), 1 cup, chopped Onions, raw, 1 cup, chopped Cauliflower, raw, 1 head, medium (5-6" dia) Water, tap, 8 cup (8 fl oz) *Better Than Bouillon Vegetable Base, .5 tsp Bay Leaf, 1 tsp, crumbled Monterey Cheese, 2 oz Velveeta Cheese Spread, 2 oz Butter, salted, 1 tbsp
Melt the butter in 6 quart stock pot. Add onions, green peppers, and bay leaf. Saute until union is translucent. Add peeled and finely chopped potatoes, chopped cauliflower, water, and veggie base. Bring to a boil; reduce heat and cover. Simmer 1and a half to two hours, then beat with egg-beater until only a few chunks remain. Add cheese and stir until melted.
Serving Size: Makes 6 LARGE bowls
Number of Servings: 6
Recipe submitted by SparkPeople user MASHAMOO.
Serving Size: Makes 6 LARGE bowls
Number of Servings: 6
Recipe submitted by SparkPeople user MASHAMOO.
Nutritional Info Amount Per Serving
- Calories: 214.1
- Total Fat: 7.1 g
- Cholesterol: 21.0 mg
- Sodium: 277.8 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 4.2 g
- Protein: 7.6 g
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