Easy Cauliflower Soup with Roasted Vegetables.
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 113.6
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 528.4 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 4.0 g
- Protein: 2.9 g
View full nutritional breakdown of Easy Cauliflower Soup with Roasted Vegetables. calories by ingredient
Introduction
This is an easy healthy soup that tastes good and freezes well. This is an easy healthy soup that tastes good and freezes well.Number of Servings: 5
Ingredients
-
5 Cups cauliflower (cut into pieces)
1 Cup carrots (cut into pieces)
1 Potato (cut into pieces)
2 Tblsp. canola oil
1 tsp. Mrs. Dash original
3 cups water
2 vegetable bullion cubes
Salt and pepper to taste
Tips
This is how I make this soup because I'm watching carbs and calories. But you can add milk or cream to the base. Roast different vegetables like onion, mushrooms, yellow squash. Top with a tad of shredded cheese or croutons. Use different spices to fit your taste.
Directions
In dutch oven or large pot add 3 cups of water, 2 vegetable bullion cubes, and 4 cups of cauliflower. Let this simmer until cauliflower is soft.
Preheat oven to 380 degree. In a large ziplock bag add carrots, potato, Mrs. Dash, canola oil, and salt and pepper. Mix well and spread vegetable onto a cookie sheet (I put a piece of non-stick foil in cookie sheet first). DO NOT throw ziplock bag away. Cook the seasoned carrots and potato for 30 min.
Put the last cup of cut up cauliflower in the ziplock bag and mix (the remaining oil and seasoning that is left if the bag). After the carrots and potato have roasted for 20 min. add the cauliflower from ziplock bag and cook for another 20 min.
When the cauliflower in your pot is soft, blend with a stick blender right in the pot, or let cool and blend in a blender. Blend until the cauliflower, water, and bullion make a creamy base.
Add the roasted vegetables to your creamy base, and enjoy.
Serving Size: Makes 5 1cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user CROCHETKID.
Preheat oven to 380 degree. In a large ziplock bag add carrots, potato, Mrs. Dash, canola oil, and salt and pepper. Mix well and spread vegetable onto a cookie sheet (I put a piece of non-stick foil in cookie sheet first). DO NOT throw ziplock bag away. Cook the seasoned carrots and potato for 30 min.
Put the last cup of cut up cauliflower in the ziplock bag and mix (the remaining oil and seasoning that is left if the bag). After the carrots and potato have roasted for 20 min. add the cauliflower from ziplock bag and cook for another 20 min.
When the cauliflower in your pot is soft, blend with a stick blender right in the pot, or let cool and blend in a blender. Blend until the cauliflower, water, and bullion make a creamy base.
Add the roasted vegetables to your creamy base, and enjoy.
Serving Size: Makes 5 1cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user CROCHETKID.