Creamy Cauliflower and Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium sized head, cauliflower 1 14 oz can corn3 medium carrots 3 stalk, large (11"-12" long) Celery, raw 1 medium onion 8 tsp Better Than Bouillon Vegetable Base
Clean cauliflower and separate into florets. Chop onion. Place both into a stock pot or dutch oven with 8 cups water and the bouillon. Bring to a boil, cover and simmer until cauliflower is fork tender. About 15-20 minutes.
While cauliflower is cooking, slice or chop carrots and celery. When cauliflower is cooked pour into a blender with broth and process until smooth.
Pour back into the pot and add carrots and celery. Bring to a boil and then simmer until carrots and celery are cooked, about 15 minutes, depending on how big you sliced or chopped them. Add can of corn and heat through. Salt and pepper to taste.
Serving Size: 1 1/2 cups
While cauliflower is cooking, slice or chop carrots and celery. When cauliflower is cooked pour into a blender with broth and process until smooth.
Pour back into the pot and add carrots and celery. Bring to a boil and then simmer until carrots and celery are cooked, about 15 minutes, depending on how big you sliced or chopped them. Add can of corn and heat through. Salt and pepper to taste.
Serving Size: 1 1/2 cups
Nutritional Info Amount Per Serving
- Calories: 83.7
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,153.4 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 4.8 g
- Protein: 3.6 g
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