Sally's Soup
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 150.7
- Total Fat: 3.4 g
- Cholesterol: 3.7 mg
- Sodium: 469.5 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 4.6 g
- Protein: 4.8 g
View full nutritional breakdown of Sally's Soup calories by ingredient
Introduction
My version of potato soup My version of potato soupNumber of Servings: 7
Ingredients
-
2 cups frozen cauliflower
1 cup chopped carrots
3 cups of water & 3 tbsp of chicken soup starter
1/2 - 3/4 chopped onion
3 tbsp whole wheat flour
1 garlic clove
2 slices cooked bacon
2 large potatoes chopped
Directions
In large pot boil cauliflower and carrots with 1 cup water and 1 tbsp chicken soup starter (add salt & pepper to taste)until the veges are softened. Place in blender and puree. I leave in blender until ready to use.
In same pot (now empty) add 2 slices cooked and crumbled bacon. 1 tbsp olive oil, chopped onion and garlic. Cook until onion is soft.
Add in the flour and remaining 2 tbsp chicken soup starter...Stir and quickly add in 1 cup water. Once that thickens a bit you can add the puree from the blender and the last cup of water. Also, put in the chopped potatoes.
Cook over low heat until soup is desired consistency.
Serving Size: Makes about 7 servings (2 soup ladles each)
Number of Servings: 7
Recipe submitted by SparkPeople user GNABNSHAPE.
In same pot (now empty) add 2 slices cooked and crumbled bacon. 1 tbsp olive oil, chopped onion and garlic. Cook until onion is soft.
Add in the flour and remaining 2 tbsp chicken soup starter...Stir and quickly add in 1 cup water. Once that thickens a bit you can add the puree from the blender and the last cup of water. Also, put in the chopped potatoes.
Cook over low heat until soup is desired consistency.
Serving Size: Makes about 7 servings (2 soup ladles each)
Number of Servings: 7
Recipe submitted by SparkPeople user GNABNSHAPE.