Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 head, medium (5-6" dia) Cauliflower, raw 1 medium Carrots, raw .25 cup, diced Celery, raw 3.5 cup (8 fl oz) Water, tap 2 tsp Chicken bouillon 3 tbsp Butter, salted 2 tbsp Argo Cornstarch .25 tsp Pepper, black 1 cup Great Value Lactose Free whole milk 1 cup cheese - shredded taco cheese 1 tsp Hot Pepper Sauce .5 cup, chopped Onions, raw 2 clove Garlic
In large pot, melt butter, cook carrot, celery, onion, and garlic until they begin to soften.
Add cauliflower, water, bouillon, black pepper and bring to a boil.
Reduce heat, cover and simmer for 12 to 15 minutes until all vegetables are tender.
Whisk cornstarch into milk. Add milk mixture and cheese to soup pot and bring back up to a gentle boil to thicken.
Add pepper sauce and stir.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ARTGIRLJENNL.
Add cauliflower, water, bouillon, black pepper and bring to a boil.
Reduce heat, cover and simmer for 12 to 15 minutes until all vegetables are tender.
Whisk cornstarch into milk. Add milk mixture and cheese to soup pot and bring back up to a gentle boil to thicken.
Add pepper sauce and stir.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ARTGIRLJENNL.
Nutritional Info Amount Per Serving
- Calories: 148.9
- Total Fat: 10.2 g
- Cholesterol: 28.6 mg
- Sodium: 297.4 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.3 g
- Protein: 5.8 g
Member Reviews