CREAM OF CAULIFLOWER CABBAGE SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
.75 cup, chopped Onions, raw 1.5 cup, diced Celery, raw 0.5 cup Bell peppers (Green, Red, Yellow, Orange) 2 cup Cauliflower, raw 1 cup, shredded Cabbage, fresh 0.66 cup Petite carrots organic 8 serving (1)McCormick Country Gravy Mix prepared with water (1/4 cup) (by CTHILLBILLY) Water1.5 tbsp Extra Virgin Olive Oil
Heat the olive oil in the bottom of your soup pot. Chop the onions and celery, and add to the hot oil. While they cook, chop the peppers. Then stir the carrots into the pot, with about a cup of water. Add the peppers in about 2 minutes. Then chop the cauliflower and cabbage, and add them in, adding enough water to cover by about an inch. Continue to cook on medium temperature, until the cauliflower is tender. Meanwhile, add water to the gravy mix according to the package directions, but do not cook. When cauliflower is tender, stir in the gravy. Bring to a boil, stirring occasionally. Turn it off, and let it set for about 5 minutes, then stir and serve.
Serving Size: Makes 12 servings
Serving Size: Makes 12 servings
Nutritional Info Amount Per Serving
- Calories: 58.0
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 204.9 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.2 g
- Protein: 0.8 g