Cauliflower Soup
- Number of Servings: 6
Ingredients
6 cups water4 cups cauliflower,chopped2 cups sliced carrots1/2 chopped onion1 jalapeno pepper, chopped2 tbsp chopped parsley4 tsp chicken bouillon concentratesalt, to tastepepper, to taste
1. In a 5 quart saucepan, add all ingredients except salt and pepper.Cover and simmer until vegetables are tender (about 20 mins)
2. Strain off and reserve most of liquid.Place vegetables in a food processor and puree.
3. Add pureed vegetables and reserved liquid back into the pot, add salt and pepper, and reheat.
Number of Servings: 6
Recipe submitted by SparkPeople user SERA_NINA.
2. Strain off and reserve most of liquid.Place vegetables in a food processor and puree.
3. Add pureed vegetables and reserved liquid back into the pot, add salt and pepper, and reheat.
Number of Servings: 6
Recipe submitted by SparkPeople user SERA_NINA.
Nutritional Info Amount Per Serving
- Calories: 51.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 351.4 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 3.9 g
- Protein: 2.6 g
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