Cauliflower, Artichoke and Celery Root Soup with Sauted Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
(1) small to medium head cauliflower, in large chunks(1) cup celery root, cubed(1) can artichoke hearts, packed in water, rinsed(4) cups low-sodium chicken broth(2) cups fresh white buttom mushrooms, sliced(4) TBSP Smart Balance 50/50 Butter Blend(1) tsp Thyme(2) TBSP chives (I used freeze-dried)Salt and pepper
Makes 8 cups
Place cauliflower, celery root and artichoke hearts in a large saucepan. Add chicken broth and water to cover. Simmer gently until vegetables are very tender: about an hour to an hour and a 1/2. Meanwhile, sauté mushrooms in butter blend until browned, set aside.
When vegetables are done cooking, process in batches in a blender or food processor until very smooth. Return pureed mixture to a saucepan, add salt and pepper to taste, thyme and chives. Stir in reserved mushrooms. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user GALSMILEY.
Place cauliflower, celery root and artichoke hearts in a large saucepan. Add chicken broth and water to cover. Simmer gently until vegetables are very tender: about an hour to an hour and a 1/2. Meanwhile, sauté mushrooms in butter blend until browned, set aside.
When vegetables are done cooking, process in batches in a blender or food processor until very smooth. Return pureed mixture to a saucepan, add salt and pepper to taste, thyme and chives. Stir in reserved mushrooms. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user GALSMILEY.
Nutritional Info Amount Per Serving
- Calories: 102.7
- Total Fat: 5.8 g
- Cholesterol: 7.5 mg
- Sodium: 1,157.3 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 4.1 g
- Protein: 4.1 g
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