Sally's Soup
- Number of Servings: 7
Ingredients
2 cups frozen cauliflower1 cup chopped carrots3 cups of water & 3 tbsp of chicken soup starter1/2 - 3/4 chopped onion3 tbsp whole wheat flour1 garlic clove2 slices cooked bacon2 large potatoes chopped
In large pot boil cauliflower and carrots with 1 cup water and 1 tbsp chicken soup starter (add salt & pepper to taste)until the veges are softened. Place in blender and puree. I leave in blender until ready to use.
In same pot (now empty) add 2 slices cooked and crumbled bacon. 1 tbsp olive oil, chopped onion and garlic. Cook until onion is soft.
Add in the flour and remaining 2 tbsp chicken soup starter...Stir and quickly add in 1 cup water. Once that thickens a bit you can add the puree from the blender and the last cup of water. Also, put in the chopped potatoes.
Cook over low heat until soup is desired consistency.
Serving Size: Makes about 7 servings (2 soup ladles each)
Number of Servings: 7
Recipe submitted by SparkPeople user GNABNSHAPE.
In same pot (now empty) add 2 slices cooked and crumbled bacon. 1 tbsp olive oil, chopped onion and garlic. Cook until onion is soft.
Add in the flour and remaining 2 tbsp chicken soup starter...Stir and quickly add in 1 cup water. Once that thickens a bit you can add the puree from the blender and the last cup of water. Also, put in the chopped potatoes.
Cook over low heat until soup is desired consistency.
Serving Size: Makes about 7 servings (2 soup ladles each)
Number of Servings: 7
Recipe submitted by SparkPeople user GNABNSHAPE.
Nutritional Info Amount Per Serving
- Calories: 150.7
- Total Fat: 3.4 g
- Cholesterol: 3.7 mg
- Sodium: 469.5 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 4.6 g
- Protein: 4.8 g
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