Creamy Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 pound cauliflower flowerets fresh4 medium potatoes, peeled and cubed1 large onion, chopped1 tablespoon extra-virgin olive oil3 cups reduced sdium vegetable broth2 cups skim or low fat soy milk1/2 teaspoon ground black pepper1/2 teaspoon cayene pepper hot sauce2 teaspoons fresh thyme leaves (or 1 teaspoon dried)salt to taste
Saute the onion in olive oil until translucent. Place cauliflower in a separate large saucepan, cover with water, and bring to boil. Reduce heat and simmer until slightly tender. Drain off water. Add potatoes, sauteed onion, vegetable broth, milk, pepper and hot sauce, and return to simmer. Cook for about 40 mintues until all vegetables are fully cooked. Remove from heat. Place 1 to 2 cups of hot soup mixture into a blender and mix at low speed until smooth. Pour into separate container Repeat with remaining soup mixture. Add salt to taste.
Number of Servings: 1
Recipe submitted by SparkPeople user CUTEPACK.
Number of Servings: 1
Recipe submitted by SparkPeople user CUTEPACK.
Nutritional Info Amount Per Serving
- Calories: 190.0
- Total Fat: 7.0 g
- Cholesterol: 5.0 mg
- Sodium: 115.0 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 4.0 g
- Protein: 7.0 g
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