LIGHT CAULIFLOWER VEGGIE SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Carrots, raw, 3 large (7-1/4" to 8-1/2" long) Cauliflower, raw, 1 head, medium (5-6" dia)Celery, raw, 4 stalk, medium (7-1/2" - 8" long) Onions, raw, 1 largeGarlic, 5 clove Zucchini, baby, 3 medium Osem chicken consomme 4 tspSALT AND PEPPER TO TASTE6 CUP WATER
SAUTEE DICED ONION AND GARLIC IN PAM UNTILL BRONED. ADD ALL VEGGIES AND WATER
COOK X 45 MIN OR UNTILL TENDER.
REMOVE FROM HEAT, COOL AND PUREE WITH IMMERSION BLENDER OR REGULAR BLENDER . ET VOILA!
Serving Size: MAKES 15 SERVINGS
Number of Servings: 10
Recipe submitted by SparkPeople user THINMD3.
COOK X 45 MIN OR UNTILL TENDER.
REMOVE FROM HEAT, COOL AND PUREE WITH IMMERSION BLENDER OR REGULAR BLENDER . ET VOILA!
Serving Size: MAKES 15 SERVINGS
Number of Servings: 10
Recipe submitted by SparkPeople user THINMD3.
Nutritional Info Amount Per Serving
- Calories: 39.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 378.8 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.6 g
- Protein: 1.8 g
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