Cauliflower vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 head, large (6-7" dia) Cauliflower, raw 3 large (7-1/4" to 8-1/2" long) Carrots, raw 1 cup, sliced Zucchini 2 clove Garlic 1 cup, diced Celery, raw 2 tbsp Olive Oil 1 tsp Cumin seed 2 tsp ground tumeric (by INSPIREDBYCHJ) 1 tsp Pepper, black .5 tsp Coriander seed .25 tsp Nutmeg, ground 6 cup Chicken stock, home-made, defatted, no salt added (by LESLEY210) 3 cup (8 fl oz) Water, tap
Place all the vegetables in the broth and water, and cook until soft. Add spices to taste. For a heartier meal add Parmesan, cheddar or any cheese on hand grated on top. Leave soup chunky, or blend until smooth as preference dictates.
Serving Size: Makes Approximately 12 , 1.5 c servings
Number of Servings: 12
Recipe submitted by SparkPeople user BRIGHTPENNY.
Serving Size: Makes Approximately 12 , 1.5 c servings
Number of Servings: 12
Recipe submitted by SparkPeople user BRIGHTPENNY.
Nutritional Info Amount Per Serving
- Calories: 76.3
- Total Fat: 3.5 g
- Cholesterol: 17.5 mg
- Sodium: 65.2 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 2.7 g
- Protein: 10.8 g
Member Reviews