Potato & Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
5 cup (1" pieces) Cauliflower, cooked .25 cup Potato flour 2 medium (2-1/4" to 3-1/4" dia.) Potato, raw 2 oz Bolthouse Farms Carrot Juice .25 cup, chopped Onions, raw 1 tsp Thyme, fresh 1 tsp Pepper, black 1 tsp Goya Adobo (All Purpose Seasoning) (by TIARENEE) 2 serving Better than Bullion,Chicken (1 tspn) (by FITNFBLS) 12 cup (8 fl oz) Water, tap 1 cup Half and Half Cream
Break cauliflower into 1" pieces. Dice potatoes into 1/2" cubes. Chop up 1/4 cup of onion. Place cooked cauliflower, onion, and diced potatoes into 12 cups of water and cook until soft. Add in the 2 tsp of Better than Bullion chicken base & potato flour. Blend smooth. Add in thyme, black pepper, and adobe seasoning. Mix well and heat thoroughly. Just before serving, add in the half & half and bring back to temperature.
Serving Size: Makes 16 cups with each serving being 1 cup
Number of Servings: 16
Recipe submitted by SparkPeople user JATO791.
Serving Size: Makes 16 cups with each serving being 1 cup
Number of Servings: 16
Recipe submitted by SparkPeople user JATO791.
Nutritional Info Amount Per Serving
- Calories: 59.6
- Total Fat: 1.9 g
- Cholesterol: 6.1 mg
- Sodium: 198.5 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.9 g
- Protein: 1.9 g
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