roasted cauliflower and potato soup (tami's leftover soup)

Name: roasted cauliflower and potato soup (tami''s leftover soup) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: celery; onion; cauliflower; potato; mushrooms that have been sauteed; can of evaporated milk; 2 tbs butter; 1 can of chick peas drained and rinsed; 1 can of cream of chicken soup (optional but really adds to flavor and consistency); 2-3 cups of water (however much you need to add at the end to make it the thickness you like); 1/2 cup firm tofu (again optional); salt and pepper to taste

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 8

Ingredients

celeryonioncauliflowerpotatomushrooms that have been sauteedcan of evaporated milk2 tbs butter1 can of chick peas drained and rinsed1 can of cream of chicken soup (optional, but really adds to flavor and consistency)2-3 cups of water (however much you need to add at the end to make it the thickness you like)1/2 cup firm tofu (again optional)salt and pepper to taste

Directions

In a large pot add butter and melt. Add chopped onion and celery and mushrooms and cook until tender. In a blender or food processor pulse the roasted cauliflower and potato with a little of the evap milk til smooth. Do this in batches. Process the chick peas and tofu as well. Then process the veggies you sauteed in the butter. Add everything back into the pan and add the cream of chicken soup if you are using it. Salt and pepper to taste and add water or chicken stock until you like the thickness.

Serving Size: aprox 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BLUEMOONMOMMA1.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 248.8
Total Fat: 10.1 g
Cholesterol: 24.1 mg
Sodium: 504.7 mg
Total Carbs: 31.2 g
Dietary Fiber: 4.7 g
Protein: 10.1 g

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