Smooth Soy and Cauliflower Soup
- Number of Servings: 8
Ingredients
Cauliflower, raw, 1 large head coursely chopped Onions, raw, 1 large yellow choppenGarlic, 4 cloves choppedOlive Oil, 1 tbspSwanson Chicken Broth 99% Fat Free, 6 cups or 3 cansTofu, firm, 0.5 block, drained, pressed, choppedSalt, .5 tsp or to tastePepper, black, 1 tsp or to tasteLemon Juice, 1 tbsp or to tasteKraft Reduced Fat Parmesan Cheese (grated), 6 tsp
In a soup pot, heat onion, garlic, and olive oil over medium high heat until onions turn clear but not brown. Add all remaining ingredients (except the cheese), stir occasionally, and cook for 20-30 minutes or until the cauliflower chunks smash easily under a fork. Reduce heat to low, add parmesan cheese, and blend either with a hand-held immersion blender or in sections in a regular upright blender until smooth and thick. Simmer for 5-10 more minutes. You can add more salt, pepper, and/or lemon juice to flavor to your liking, and more or less chicken broth depending on the thickness you prefer. This also keeps great and heats up well as leftovers! Garnish with a sprinkle of parmesan cheese and serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user EMILYRCUMMINGS.
Number of Servings: 8
Recipe submitted by SparkPeople user EMILYRCUMMINGS.
Nutritional Info Amount Per Serving
- Calories: 100.9
- Total Fat: 4.6 g
- Cholesterol: 3.8 mg
- Sodium: 600.4 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 3.6 g
- Protein: 6.8 g
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