Creamy Cauliflower-Asparagus Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 65.3
- Total Fat: 2.2 g
- Cholesterol: 1.9 mg
- Sodium: 693.7 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.0 g
- Protein: 2.9 g
View full nutritional breakdown of Creamy Cauliflower-Asparagus Soup calories by ingredient
Introduction
Light and creamy soup, a good way to get in a bit of extra veggies. Light and creamy soup, a good way to get in a bit of extra veggies.Number of Servings: 8
Ingredients
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1 tablespoon vegetable oil
1 1/2 cups sliced leeks, rinsed (white and light green parts only)
3 cups chicken (or vegetable) broth
3 cups water
4 cups cauliflower florets
1 cups asparagus pieces
2 tablespoons brown rice
1/2 teaspoon salt, or to taste
1/2 teaspoon lemon rind
1/4 teaspoon ground sage
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
3/4 cup light cream or half-and-half
Directions
Makes 8 3/4 cups; serves 8 to 10
1. In a 4-quart pot, heat the oil over medium-high heat. Add the leeks; cook, stirring, until wilted, about 2 to 3 minutes. Add the broth and water and bring to a boil.
2. Add the cauliflower, asparagus, and rice and return to a boil. Reduce heat and simmer, covered, 30 minutes or until the vegetables are tender.
3. Stir in the salt, lemon rind, sage, nutmeg, and red pepper.
4. Place a third of the soup in a bender or food processor container fitted with a steel blade. Cover and process until pureed. Repeat with remaining soup.
5. Return soup to pot and stir in the cream or half-and-half. Cook over low heat until heated through.
6. Serve with a dollop of yogurt in each bowl, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user MAEINBELGIUM.
1. In a 4-quart pot, heat the oil over medium-high heat. Add the leeks; cook, stirring, until wilted, about 2 to 3 minutes. Add the broth and water and bring to a boil.
2. Add the cauliflower, asparagus, and rice and return to a boil. Reduce heat and simmer, covered, 30 minutes or until the vegetables are tender.
3. Stir in the salt, lemon rind, sage, nutmeg, and red pepper.
4. Place a third of the soup in a bender or food processor container fitted with a steel blade. Cover and process until pureed. Repeat with remaining soup.
5. Return soup to pot and stir in the cream or half-and-half. Cook over low heat until heated through.
6. Serve with a dollop of yogurt in each bowl, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user MAEINBELGIUM.
Member Ratings For This Recipe
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