Cauliflower and potato soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 214.1
  • Total Fat: 7.1 g
  • Cholesterol: 21.0 mg
  • Sodium: 277.8 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 7.6 g

View full nutritional breakdown of Cauliflower and potato soup calories by ingredient


Introduction

a "creamy" soup with no cream in it. It does have cheese, but you could leave that out if dairy is not part of your day. a "creamy" soup with no cream in it. It does have cheese, but you could leave that out if dairy is not part of your day.
Number of Servings: 6

Ingredients

    Green Peppers (bell peppers), 1 cup, chopped
    Onions, raw, 1 cup, chopped
    Cauliflower, raw, 1 head, medium (5-6" dia)
    Water, tap, 8 cup (8 fl oz)
    *Better Than Bouillon Vegetable Base, .5 tsp
    Bay Leaf, 1 tsp, crumbled
    Monterey Cheese, 2 oz
    Velveeta Cheese Spread, 2 oz
    Butter, salted, 1 tbsp

Tips

Add pepper and 1/4 tsp dried basil at the very end of cooking, if desired.


Directions

Melt the butter in 6 quart stock pot. Add onions, green peppers, and bay leaf. Saute until union is translucent. Add peeled and finely chopped potatoes, chopped cauliflower, water, and veggie base. Bring to a boil; reduce heat and cover. Simmer 1and a half to two hours, then beat with egg-beater until only a few chunks remain. Add cheese and stir until melted.

Serving Size: Makes 6 LARGE bowls

Number of Servings: 6

Recipe submitted by SparkPeople user MASHAMOO.